@tasteofeverythingchef: Sauce Recipes | Part 11 - Beurre Blanc Recipe & Ingredients - Shallot x1 med, finely diced - Dry White Wine x1/2 cup - White Wine Vinegar x1tbsp - Cold Butter x6 tbsp - Lemon Squeeze - Salt to Taste - Chives - To a saucepan, add in Shallots with a touch of olive oil. Cook approx 2-3min. - Add in wine and vinegar. Bring to a simmer and reduce by 90%. - Turn off the heat and whisk in cold butter until nice and glossy - Add in lemon, chives and salt - Serve #beurreblanc #steelpan #saucerecipes #classicrecipe #recipes

Whywhywhy2 :

You should add more butter cubes only when the rest that is in the sauce pan has melted completely, if not your beurre blanc will be watery as in your video. 😉😉😉 And your reduction of the wine can go for another couple of minutes to get it "syrupy" , as a binder for the butter. 😉😉😉

Theresa StandsAlone :

Would zesting the lemon go farther then the squeeze? Nevertheless that dish is a BEAUT🤩

Ms Jarwo1980 :

👍

Kyaw Zaw Linn :

is that spring onion? the green chopes

Tauhou :

Why OYOY do people insist on putting music in the background!? Don’t they realise it obscures the clarity of what they’re saying. Prime example of that is this particular post

pedro dinamita :

To liquid amigo. 😎

leomedina639 :

👏👏👏👏👏👏👏Beautiful

🇮🇹Biagi_f🇩🇪🇩🇪 :

salmone buttalo

Angelo Zito :

Was ist das für ein Fisch ?

MKUU_88 :

Bravo

SHABBA. (God's Ego assassin) :

is the fish shark?

Val :

cache530 :

[Perfect score][Perfect score][Perfect score]

Big Daddy :

🥰🥰🥰

Patrick le boulengé :

🥰🥰🥰

ChefStanislas DFG🇨🇮👨🏽‍🍳 :

🙏🙏🙏

majid khan :

[Red heart][Red heart][Red heart]

Chef_Ray :

🔥🔥

Mohamed Shebeeb :

👌👌

哲榮 :

🥰🥰🥰