been watching few videos of how to make this beurre blanc sauce, by randomly checking the comments, they said no cream in this sauce but in this video he was not attcked coz he mentioned the purpose of cream. "act as stabilzer". perfect, a new Knowledge stored 🙏😜
When I was first working in French restaurants in Philly and NY in the early/mid 90's – it was pretty common for cream to be used to stabilize a beurre blanc. I always felt it added a weird yogurt-y taste that I didn't care for (and could always taste right away). Since the sauce is a fragile emulsion a tiny bit of an emulsifier may be more transparent (Lecithin works even in 0.1% amt's – or xanthan gum?) Of course if you like the sauce w/cream though…. (Prob important to use unsalted butter. If so it's ~1.5% salt – sounds right on. W/salted butter it'd be >/= 2.5% – prob too much)
Never add cream. With good butter and a non lazy chef the beurre will come out smooth and creamy. Also adding butter while pan is too hot will result in the frothing butter seen in this video, which immediately ruins the beurre blanc and will break soon as room temperature. Hence* why he uses the cream in the recipe…
23 Comments
Love that your using magnolia. Every part of the tree is edible and has benefits. Any more like these?
Thanks!
Great work chef ❤
Always had an almost visceral aversion to recipes but if Jules tells me to use 18 peppercorns you sure as hell aint gonna see 17 or 19 in that pot
Cool! I had no idea magnolia was edible. Now i just have to find some magnolia trees. 😊
What kind of flavour does magnolia have?
Can I use 27 magnolia seeds
been watching few videos of how to make this beurre blanc sauce, by randomly checking the comments, they said no cream in this sauce but in this video he was not attcked coz he mentioned the purpose of cream. "act as stabilzer". perfect, a new Knowledge stored 🙏😜
That’s not a gastrique yo
You're an inspiration thank you for sharing as you are
Is there a way to store this and for how long?
Been following you on Gronda for months. Glad you’ve got a following on the other socials too, because your technique is incredible.
I only have 17 peppercorns … damn no dinner for me
Huh…Magnolia flowers…interesting!
When I was first working in French restaurants in Philly and NY in the early/mid 90's – it was pretty common for cream to be used to stabilize a beurre blanc. I always felt it added a weird yogurt-y taste that I didn't care for (and could always taste right away). Since the sauce is a fragile emulsion a tiny bit of an emulsifier may be more transparent (Lecithin works even in 0.1% amt's – or xanthan gum?) Of course if you like the sauce w/cream though…. (Prob important to use unsalted butter. If so it's ~1.5% salt – sounds right on. W/salted butter it'd be >/= 2.5% – prob too much)
Cold butter? Failure.
With CREAM??? THIS IS NOT BEURRE BLANC BUT BEURRE NANTAIS😄😄😄😄
Why you measuring liquids in g?
Never add cream. With good butter and a non lazy chef the beurre will come out smooth and creamy. Also adding butter while pan is too hot will result in the frothing butter seen in this video, which immediately ruins the beurre blanc and will break soon as room temperature. Hence* why he uses the cream in the recipe…
Ew wtf
Who the hell has any of these ingredients in their pantry 😂😂😂
Think I'll try with hibiscus flowers (since that's what we have here)
how long would that wine & vinegar reduction last in the fridge? Is it freezable?