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Thu Feb 21, 2013, 10:15 AM

Making a Buerre Blanc Sauce (Video)

Last edited Thu Feb 21, 2013, 11:41 AM - Edit history (2)

Please pardon my French pronunciation. I pronounced this to rhyme with "beer" when it should be closer to "brrr".

Anyway...

I made this the night before last. (Tuesday) I bought an iPad a couple weeks ago and I'm still learning my way around it. I bought a cheap ($0.99) video editor app and recorded this and a couple others that I added to the other threads I've done.

Biggest problem? Keeping my fat gut out of the way!

Making a Buerre Blanc sauce. (8 minutes)

via McTube for iPhone/iPad.



My camera work needs improving. I wasn't sure exactly what the field was. so that's why I pushed the pot too far toward the camera when I was trying to show the contents. The iPad was just mounted in the keyboard cradle/cover thingy I bought, but the angle was pretty good for pointing at the stove and the cutting board on the other vids I did.

I'll get better, I hope,

12 replies, 892 views

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Reply Making a Buerre Blanc Sauce (Video) (Original post)
A HERETIC I AM Feb 2013 OP
Major Nikon Feb 2013 #1
A HERETIC I AM Feb 2013 #2
Warpy Feb 2013 #3
cbayer Feb 2013 #4
A HERETIC I AM Feb 2013 #5
cbayer Feb 2013 #6
A HERETIC I AM Feb 2013 #7
cbayer Feb 2013 #8
Liberal Jesus Freak Feb 2013 #9
A HERETIC I AM Feb 2013 #10
Texasgal Feb 2013 #11
A HERETIC I AM Feb 2013 #12

Response to A HERETIC I AM (Original post)

Thu Feb 21, 2013, 11:07 AM

1. That's a nice video

There's a couple of things I do differently when I'm making this sauce. I use a much lower temperature when I'm adding the butter. The reason I do this is so I don't have to whisk the sauce constantly in order to keep the emulsion going once the butter has melted. I'm usually making it in the same pan that I cooked the meat in so as to capture the flavor left over in the pan and I don't make so much. I just want enough to coat the meat. Making as much as you do, a higher temperature is probably a necessity because otherwise it would take a very long time. Adding cream as you did will help stabilize the sauce and help keep your emulsion from failing due to the higher temperatures.

Buerre Blanc is just a sauce that is thickened with butter. As such there's as many different ways of doing it as you can dream up.

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Response to Major Nikon (Reply #1)

Thu Feb 21, 2013, 11:09 AM

2. Thanks.

I've only made it once or twice before, but you're right...a very versatile and very simple sauce.

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Response to A HERETIC I AM (Original post)

Thu Feb 21, 2013, 02:20 PM

3. Even the great Julia Child pronounced it "burr,"

which is a little bit closer to the French pronunciation (so my six years of French tell me, anyway).

It's an overlooked sauce that packs a massive flavor punch, probably because cooks are nervous about doing the reduction or nervous about eating that much butter. The flavor wallop means you use far less of it than that awful gravy you get in a jar. It's also timed to having meat rest after roasting, so it's all good.

The only other cheat I know of for emulsion sauces like this one is a pinch of dried lecithin from the health food store. That will hold an emulsion together come hell or high water, so if you have extremely late dinner guests, consider whisking it into your sauce.

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Response to A HERETIC I AM (Original post)

Thu Feb 21, 2013, 02:37 PM

4. Nicely done and I really like your running narration.

Can you get the camera higher up some how. It would be great if it were looking more directly into the pot.

One thing the video reinforces for me is why I really dislike these flat stovetops. I couldn't stop worrying that you were going to pour that sauce right over the side onto yourself while you were whisking.

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Response to cbayer (Reply #4)

Thu Feb 21, 2013, 02:55 PM

5. I'll need to get a stand for it.

Looks like a bit of Googling is in order. I have to find one that will work for both the phone and the pad.

I'm not a fan of those stoves either, I much prefer gas. But this one actually heats pretty quick and if you notice when I cranked it up, it got bright red fairly fast. Not as instantly as turning a gas flame up, but not too much of a delay.

I'm renting this place, so I'm stuck with it until it pitches.

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Response to A HERETIC I AM (Reply #5)

Thu Feb 21, 2013, 02:59 PM

6. I really prefer gas as well. I don't like how electric goes on and off -

not steady enough.

But those slippery surfaces make me really nervous.

We are rocking and rolling out here today and I could never use such a surface. Actually, my entire stove is gimbaled so it can swing and keep the stovetop level. It's mind-bending at times.

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Response to cbayer (Reply #6)

Thu Feb 21, 2013, 07:20 PM

7. Where do you anchor/moor?

I'm assuming you are onboard a sailing vessel referencing the "gimbal"

I had a friend years ago that had a 38' Morgan. His stove was just hinged to remain level when heeling over.

Not a true gimbal.

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Response to A HERETIC I AM (Reply #7)

Thu Feb 21, 2013, 07:27 PM

8. We spend most of our time off the coast of Southern California.

Where we anchor or moor is pretty weather dependent. We do a lot more exploring in the summer, but tend to find calmer harbors in the Channel Islands during the more unpredictable winter months.

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Response to A HERETIC I AM (Original post)

Thu Feb 21, 2013, 07:55 PM

9. Loved the video...

And I love making buerre blanc! It's very basic and can be used with everything. Good job

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Response to Liberal Jesus Freak (Reply #9)

Thu Feb 21, 2013, 09:30 PM

10. Aw thanks, hon!

I appreciate it. So simple to make and damned good for ya!

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Response to A HERETIC I AM (Original post)

Fri Feb 22, 2013, 10:38 PM

11. You are so dang cute!

I am loving this! Thank you for posting!

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Response to Texasgal (Reply #11)

Fri Feb 22, 2013, 10:41 PM

12. Awwwww....Geeez!

::::::shuffles feet nervously :::::;



Am not!

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