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!
6ouncesroom temperature (non-salted) Butter cut into ½ ounce pieces
2tablespoonsDill chopped
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Recipe Instructions
In a Sauté or Reduction pan heat 2 ounces butter and when hot add the shallots and slowly sweat them in the hot butter for about 3 to 4 minutes. Add the White Wine and Lemon Juice and let that reduce for about 10 minutes or until you have only 2 to 3 tablespoons of liquid left. Add the Lemon Zest.
Reduce the heat to VERY VERY Low (if you pan is too hot let it cool a little before adding the butter). The pan should be cooler than 190°F.
Start adding the butter slowly, make sure each piece is incorporated before adding the next piece.
The Chef used a fine mesh strainer to strain the sauce at this point (optional of course).
Add Salt and Pepper to taste, a little more lemon zest and the dill.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chef, I made your beautiful sauce and served it over walleye I caught this fall.
My family and our guests loved it!
I enjoy your show on YouTube and always remember to click the like button!
Thank you for sharing your passion and joy through those great recipes and simple, understandable instructions. I have learned so much.
I’ll be making your Cream Caramel to celebrate my birthday.
Cheers!
David
Claude Boutin
on November 29, 2024 at 5:53 pm
Monsieur Jean-Pierre tonight i have to tell you Thank You for these sauce recipes . Im retired since four years now and my goal was to cook for my wife thats still working . i did two fillet of Walleye with brocoli and mash potatoes with garlic and that Beure Blanc sauce it was AMAZING , she even had a glass of Chardonnay and thats rare. Thank You for giving me the basic for french sauces recipes. Claude
Hi watch your video all the time. I am getting older now and have always enjoyed cooking. I have tried so many of your reaieps ,, its great. Thanks for giving back with your years of experience. Thanks Tom
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Chef, I made your beautiful sauce and served it over walleye I caught this fall.
My family and our guests loved it!
I enjoy your show on YouTube and always remember to click the like button!
Thank you for sharing your passion and joy through those great recipes and simple, understandable instructions. I have learned so much.
I’ll be making your Cream Caramel to celebrate my birthday.
Cheers!
David
Monsieur Jean-Pierre tonight i have to tell you Thank You for these sauce recipes . Im retired since four years now and my goal was to cook for my wife thats still working . i did two fillet of Walleye with brocoli and mash potatoes with garlic and that Beure Blanc sauce it was AMAZING , she even had a glass of Chardonnay and thats rare. Thank You for giving me the basic for french sauces recipes. Claude
Hi watch your video all the time. I am getting older now and have always enjoyed cooking. I have tried so many of your reaieps ,, its great. Thanks for giving back with your years of experience. Thanks Tom