Learn how to make the ultimate silky butter sauce with Jack! This easy homemade sauce is perfect for steak, fish, vegetables, or even as a base for your favourite dishes. This restaurant-quality sauce will elevate your cooking to the next level. Watch as Jack breaks down the chef’s secrets to creating a smooth, glossy butter emulsion with simple ingredients and pro techniques. If you’re searching for the best sauce recipe to impress, this is it. Perfect for foodies and home cooks alike!
VIDEO CHAPTERS
00:00 – Intro
00:10 – Making the Emulsion
03:19 – Miso Butter Emulsion with Cabbage
05:12 – Tartare Beurre Blanc Emulsion with Cod
08:11 – Sriracha Butter Sauce with Mussels
09:54 – Outro
23 Comments
Did you only fry the fish on one side while basting the other?
Love it, thank you. #3Ingredients.
best practice on butter sauces like this are to make only what you are going to use. It's not a tomato sauce that you can freeze and reheat.
Haha, love the 'Friends' reference! 🎉 (One of my favorite shows of all time!)
so i was going to go on a tangent about 2 kgs of butter in NZ (lol the land of Dairy,sheep and honey etc) would cost $32 NZD.. and this was WAY MORE than other countries like the US … but at looking at what Butter costs in the US .. its fucken equivlient when factoring the exchange rate. I knew the US had it bad but not like fucked in arse NZ bad??!!?
Where is the trivet?!
These are great recipes, and I'm definitely going to try them. One Question: Can this emulsion be stored? If I want to make a large batch of the emulsion, how can I store it?
This is a great video, that emulsion is so versatile
Love the way you boys at Fallow break stuff down. Couple of Q's: if you don't own an immersion blender at home what is the best way to emuslfy the final quarter of butter? How long and in what way can you keep the emulsion stored for future use?
Can i make a sauce for a dessert using this base? Adding sugar, vanilla or other things?
Sorry for my english…
if you swing the camera that much, you're losing viewers and I doubt you are gaining any (after all, they already opened the file).
I'm still wondering when he shows the two ingredient sauce?
I liked the one with water, butter, garlic and Miso paste, but if I'm not completely off, this is more than 2 ingredients (ignoring the fact that miso paste itself already consists of multiple ingredients). Never the less, it is still a well made video!
🇬🇧🙏🏻👨🍳
Lads can we get the popup for the store to come topside of the screen, it blocks subtitles. 👍
Is the butter used, unsalted or salted?
Thank You.
Nice tips and tricks, def trying it out, thanks
can someone post which 2 ingredients are so I don't have so see a 10 minute slob stretch of a video?
All roads lead to more butter
can you fridge the emulsion and reheat, or will it split?
Can I use this instead of the buttermilk since it is unavailable in my country?
The ratio must be 1:2,5…
2:5 would only work, if the water content is 400g, not 800g.
WOW.
You keep saying “mother-sauce”, but that word doesn’t mean what you think it means… Chef needs to brush up on his Escoffier.