French Cooking Recipes: How to Make Beurre Blanc at Rouxbe.com
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www.Rouxbe.com Mastering the Art of French Cooking has never been easier for Julia Child fans. If you’re inspired by “Julie and Julia”, or want to know how to prepare beurre blanc, learn French cooking recipes at Rouxbe.com, the world’s first online cooking school.
Sofia
February 22nd, 2012 at 6:32 pm
Henry
@frstr8d Great tips.
February 24th, 2012 at 1:31 pm
Kaitlyn
@ChikiDCristo Whenever I sere fish, I like to use a slightly sweetened beurre blanc. To achieve this I use Moscato or Gewurtztraminer. Also, if I don’t have these wines I sweeten the flavor with orange juice, preferably from blood oranges which also act as the acid needed to balance the sauce.
February 26th, 2012 at 8:29 pm
Evan
@ChikiDCristo No problem at all. The general rule is to always cook with a wine you’d like to drink. If it doesn’t taste good in a glass why would it taste good in your sauce?
February 29th, 2012 at 2:26 pm
Lily
Very nice. But im curious… Can u use dry white cooking wine?
March 1st, 2012 at 3:18 am
Jackson
@rouxbe Oh, I didn’t learn it from this video, I learned it in culinary school. I was watching this to see if there are variations to the traditional method. But thanks for a great video none the less.
March 3rd, 2012 at 7:50 am
Dominic
@EmilioCasavegas Glad you enjoyed it. We teach Hollandaise on the site also which would also go great with salmon or Ling Cod.
March 5th, 2012 at 3:59 pm
Mason
Made this last night to go with my poached salmon and ling cod. Ces’t bonne.
March 6th, 2012 at 11:38 am
Kylie
@helloseahorseandme It’s a butter sauce so it goes without saying. You’d serve only a tablespoon or so per person.
March 7th, 2012 at 3:59 pm
Anthony
omg so much butter ….ahhh
March 10th, 2012 at 6:50 pm
Olivia
@antonc81 Join the online cooking school at rouxbe.com im signed up and its great shows u how to cook anything from stocks to buerre blanc
March 12th, 2012 at 10:31 pm
Joshua
Then we add the white wine and shal-LOTS.
March 13th, 2012 at 4:18 pm
Emma
@fashionsuicide21 Anything that tastes better with butter…..so pretty much everything in my world. Classically it’s paired with vegetables or fish. We have a bunch of different variations of the sauce for different applications on Rouxbe.com, enjoy.
March 16th, 2012 at 8:49 am
Destiny
What would you have this sauce with?
March 18th, 2012 at 1:19 pm
Kevin
@maciballz Well done on the competition! We have all the five mother sauces on Rouxbe.com and I hope you get a chance to check them out sometime.
March 19th, 2012 at 5:59 am
Christian
I’m 16 years old and I am taking a culinary course in school because I want to become a chef and this video helped me get my sauce to the right texture and look for a competition that I was in. I’m proud to say I got 5th out of 20. Not bad for the youngest person there
thanks Rouxbe!
March 19th, 2012 at 9:34 pm
Ashley
@arthriticMamm0 This was also a demo to show you the temperature of the sauce which is crucial to having success with Beurre Blanc. To hot you’ll split it.
March 20th, 2012 at 3:16 pm
Carter
@arthriticMamm0
Clean hands are just as clean as clean tools. All chefs use their hands as much as possible (they’re faster and have better control). They just wash their hands a few hundred times through the day. Also, you have 8 fingers and 2 thumbs, that means you get 10 tastes before you wash your hands and you’re not looking around for or constantly rinsing a spoon
March 22nd, 2012 at 12:08 pm
Aidan
@imsotired247 Glad you enjoyed it. Instructional cooking technique i is what Rouxbe is all about.
March 24th, 2012 at 8:24 pm
Layla
i love her voice and the quality of the video!
March 26th, 2012 at 1:44 am
Anna
..stirring with a FINGER .. ) :
March 29th, 2012 at 12:01 am
Julia
@rouxbe *sigh*. your vid is “how to make BB”. If you are not showing exactly how to do it in the vid, then there is little point to the vid…I could have simply googled and found a text recipe.
March 29th, 2012 at 11:17 am
David
@kenfo0 This is one short video as part of a much more detailed lesson on Rouxbe. You can see complete text recipe variations of Beurre Blanc on the site.
March 30th, 2012 at 6:33 am
Alexa
you need to explain how much of each ingredient to start with to get an end result. Other than that, great explanation of consistency and how to deal with flat or over acidic sauce. why didn’t you strain it? I personally would not when cooking at home, as I don’t mind the bits, but it is typically called for, isn’t it?
April 1st, 2012 at 11:24 pm
Brian
@rootking Glad to help.
April 2nd, 2012 at 9:34 am
Lauren
I wanna thanks you for the video and the sauce, I just made it and enjoyed alot.
ES Brazil