How to Make Beurre blanc Chef Greg’s way (French Butter Sauce). Reduce shallots, white wine, and lemon. Don’t let it get too hot or too cold or it will break. A little heavy cream stabilizes it. Cold butter, whisked in off heat, gives it that smooth, silky finish. Perfect for seafood, pasta, poultry, and vegetables.
#medusakitchen #beurreblanc #frenchcooking #buttersauce #chefskills
#cooking #cookingtips
12 Comments
WHERE ARE YOU?! JEEZ- I really want to go eat there!
The Man, the Myth, Chef Gregg🎉🎉
Hi Greg ❤ absolutely gorgeous sauce
My God! (and I have a ton of them) That is freaking awesome. Thank you Chef Greg.
Man I love these videos!
Chef Greg, we love you so much man
im practicing this tomorrow.
Very nice
I wasn’t aware you could reuse a burre blanc😮 Thanks for the wonderful tips! I hope you’re doing well!
I wanna try your food so bad every single video you make I love😂 Especially you’re Gelato omg 😂
I once made a beurre blanc using 7-up. Came out okay.
Who gets the shallots