Ingredients for Beurre Blanc Recipe

Series Summary

Sometimes you prepare a meal with care and it just doesn’t turn out the way you expected. You followed all of the requisite cooking rituals: you turned on some music, maybe had a glass of wine or a beer, and you put on your favorite cooking apron. Yet when all is said and done, when you sit down to enjoy the result of all of your hard work and creative labor, your food just sits there on your plate, lifeless. There’s nothing exciting about it; it doesn’t speak to your taste buds at all, inviting them to feast and enjoy.

Sometimes all that you’re missing is a small, but essential, ingredient that could take your meal to the next level: a sauce. In this free cooking video series, learn how to make some sauce, dip, and dressing recipes that can really bring out the flavor in your food. Our expert chef will give you step-by-step instructions for making both an easy hollandaise sauce recipe and a beurre blanc. Then he’ll show you how to make homemade mayonnaise to bring some excitement back to sandwiches. Also learn how to make the absolute best in Mexican food dips: chile con queso. Finally, get a quick recipe for a simple olive oil vinaigrette salad dressing. Enjoy!

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you a classic French sauce and Beurre Blanc Sauce is a real nice rich butter sauce that goes really well on seafoods and on chicken as well as multitude of dishes. So what we got here is some fine mint shallots and then I got some white wine vinegar, just small amounts, and I got some dry white whine. I've got more white wine than white wine vinegar as you know vinegar is a little bit pungent so we don't want to over do it. What we are going to do is blend the white wine vinegar and the White Wine into the sauté pan. We are going to throw in shallots all at once. We are going to start to bring this up to a simmer so that all these 3 flavors will infuse together; the 3 Bean, the Shallots, the white wine vinegar and the white wine. So we will get that started first. Now as this starts to reduce on itself and get a little bit shallower in the pan, we are going to go ahead and add a couple of tablespoons worth of a heavy whipping cream and as we add the heavy whipping cream, we are going to bring that up to simmer. We are just going to kind of slowly swirl the sauté pan around on the stove top as we prepare these items and bring them to a simmer so that we achieve all one color. Once that we have gotten all one color achieved after we have added the heavy cream and it is reduced on itself, at that point we are going to go ahead and actually mount it with whole butter. You want to use whole small butter pieces that are actually cold and I've got those in the refrigerator right now. They are not out here because I did not want them to soften and you want those to be nice and cold and firm so that when you throw them in they will melt real nice and even. You don't want them half melted or soft because it will throw the sauce off. So we will get started on the stove top in just a second. You can come back and we will show you the steps."