How to Make Beurre Sauce

Video Transcript

"CHEF BLONDIE: Okay so we're just going to add a little bit of Sherry to the pan, it's a very tiny bit and we want this to almost completely evaporate, I have a full heat going. So I'm waiting for my Sherry to almost reduce to nothing. And we've got butter that's ice cold and this is essential that the butter is ice cold. While that's reducing, I'm going to cut some of these pieces of butter 'cause I want a nice emulsification. And what happens when we put water and butter together, it separates. Unless we keep it moving very rapidly and keep the temperature going up and down so the viscosity of the butter congeals and we get what's called or a malt beurre butter sauce. The idea of this is to keep the butter moving. Melting and moving, moving and melting, melting and moving. So we're still adding our butter. Remember this butter is going to have just a little bit of that Sherry flavor. So you can see our butter is almost completely melted and we have a perfect butter sauce. And that's a gorgeous gorgeous sauce and we're ready to plate."