Brown Butter Sauce Thickened With Veloute

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Brown butter sauce, when thickened with Veloute, really is a sight to behold. Make brown butter sauce thickened with Veloute with help from Balducci's Food Lover's Market's Corporate Executive Chef Jason Miller in this free video clip.

Part of the Video Series: Robust Recipes
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Video Transcript

Hello, my name is Jason Miller.I'm the Corporate Executive Chef for Balducci's Food Lover's Market, and today I'm going to show you guys how to make a brown butter sauce. What that consist of is a basically a reduction of wine, some fresh herbs, lemon juice, some shallots and garlic. We're going to reduce that down; we're going to add a touch of cream, bring it, bring it to a boil, then we're going to finish it with butter. Traditionally, a, a beurre blanc or butter sauce has no cream. It is a, it's a temporary emulsion, so it, it's very thin and it has a tendency to break. So, we're going to add a little bit of creme to it for you guys at home that are making it to, to make it kind of full proof. So, it's, so it won't break on you. Okay, let's get this butter sauce, butter sauce started. We're going to add a little bit of wine, I'm using the Balducci's brand Pinot Grigio, about a cup and a half or so. And when you're making the sauce, all the guts are going to be strained out, so you don't have to worry about perfect nice cuts or anything. This is just a, this is just a flavoring. So, we got some white wine; we got a couple of garlic cloves here. I'm just going to smash them up. A couple of shallots, they are going to go into the pan. We have a few bay leaves, just a couple peppercorns and we're going to hit it with a little bit of lemon juice. There's a fine line between brown butter and burnt butter; so, we got kind of a medium hot pan over here and what we're going to do is we're going to add some, we're going to, we're going to add our butter to the pan, but we need to be really really careful. You can see already it started to brown, so we want to swirl that around. The, the good thing that this brown butter adds to the sauce, it adds a real depth of flavor; you know that brown butter it's a really a toasted nutty flavor and it looks great too. It actually looks, when the sauce is finished, when it's all set and done, it will look like vanilla beans are in the sauce, it, it's actually quite pretty. So, we got the, we got the brown butter; you want to pull it off the stove, but you got to be careful because it's, it's going to continue to cook, it's going to continue to brown. So, what we need to do is stop the cooking. So, be careful, stand away from the flame, we're going to hit this with some lemon juice. So, we've reduced this down to, it's pretty much dry. You want to leave a little bit of liquid in there. You don't want it totally dry, but you know, you, you definitely want some liquid. And we're just going to hit it off with some heavy cream. Now, we got, we got the cream added; we brought it to a simmer, we got it, we got a soft simmer here, reducing. What you want to look for when, when it's time to add the butter is for, for the bubbles and the, and the cream to start to get large. So, we're just about, we're just about ready and like I said, you just have to be really really careful. We got some cold butter here and we want to slowly start to incorporate this butter into the sauce. Now, you want to be careful, you don't want, once you start to add the butter, once you start to add the fat, you don't, you don't want to bring it to a boil. So, you're going to have to remove it from the stove, let the butter emulsify, kind of put it back on, pull it off and now we got the butter completely incorporated into our butter sauce or beurre blanc. We want to strain all these guts out of here. Once you make the sauce to please, to keep it warm. Once it gets cold, it's basically ruined. You, you can't use it again. And now, to make it an actual brown butter sauce, we take this butter that we browned earlier and we want to just slowly whisk this in. Like I said, this is going to add like a really, really, really nice deep nutty flavor. It's going to look really great. And there you have it, a brown butter sauce.


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