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How to Make Pickled Onions

I love pickled onions! They are a great condiment that can be used in so many different ways. I am going to show you how!

How to Make Beurre Blanc Sauce (White Butter Sauce)

How to Make Beurre Blanc Sauce (White Butter Sauce)

Hello friends, today I’m going to share with you how to make a BUTTER SAUCE or a Beurre Blanc! One of my favorite sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. How ever you serve it, it is going to be delicious!

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Onion Bacon Jam

Onion Bacon Jam

  Onion Bacon Jam 1 pound Thick Bacon cut into ¼ inch pieces2 large Onions minced small1 teaspoon of Red Chili Flakes or more if you like spicy½ teaspoon Salt½ teaspoon Black Pepper1 tablespoon...

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Quick Beef Stock Recipe

Quick Beef Stock Recipe

  Quick Beef Stock 1 ½ oz. Extra Virgin Olive Oil3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces2 pounds approx. Onions – large...

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Pesto Sauce

Pesto Sauce

  Pesto Sauce 8 peeled garlic cloves3/4 cup Nuts: You can use Roasted Pine Nuts, Blanched Almonds or Macadamia Nuts. It's YOUR pesto, use whatever nuts you want!2 cups tightly-packed Fresh...

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Beef Stock

Beef Stock

  Beef Stock 4 to 5 pounds Beef and/or Veal bones (neck bones)2 pounds Beef and/or Veal trimmings (optional; not needed if bones are very meaty)6 medium Onions (skin left on, cut in chunks)2...

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Essential Recipes Every Cook Should Know

There are recipes every good cook should know. These are the basics you can use in many of your day to day dishes.

You don’t need to be a master chef to know how to make a delicious Flaky and Buttery Pie Crust or even your own Homemade Mayonnaise.

And with a little practice, you can even make your own delicious Pesto, or Stocks and Sauces. So don’t be intimidated by the thought of learning basics recipes.

With these essential recipes in your repertoire, you’ll be whipping up amazing dishes in no time!

8 Ways To Treat Yourself. . .
Because You Deserve It!

Chef Jean-Pierre

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