Butter time.
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Recipes:
Brown Butter Sauce:
75g butter
30g cream
40g capers
30g lemon
10g parsley
4g salt
Veloute:
50g butter
50g all purpose flour
32oz chicken stock
1/2 lemon zest/juice
black pepper
parsley/tarragon
salt to taste
Bernaise:
1 cup tarragon
1 cup shallot
1 cup champagne vinegar
1 tablespoon black pepper
4 egg yolks
3/4# butter
1 tablespoon butter
10 Comments
Thank you ❤❤❤ 😊😊
They look delicious and easy enough that even I could make them! Maybe😀
Love French sauces but never thought I could make one myself, until now! Why do you skim the foam off?
Very, very nice presentation and lots of useful information. Thanks for sharing…
Hi Devin, the algorithm bring me here. First video of yours that I see and I live it! Your channel has a lot of potential, definitely subscribing to you
Great video, I'm excited to try the Bernaise!
Great technique on the last sauce, chef!
Butter and meat are superfoods.
free advice…. take two weeks off, then quit.
Great video mate. I absolutely love your content!