How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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OYSTERS ROCKEFELLER | Oysters in the oven
Hi Friend ,
Welcome To My New Video
OYSTERS ROCKEFELLER | Oysters in the oven
How to enjoy OYSTERS at home? If you are an oyster lover don't miss this flavorful Oysters Rockefeller Recipe baked in the oven and seasoned with truffle oil. It's soft, tender, and very delicate. Dive into a fine dining experience at home!
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????MORE GREAT SEAFOOD & FISH RECIPES:
✅Smoked SALMON | Salmon with Poached Egg
✅GEODUCK Royal Clam | Aphrodisiac Food
✅FRIED SHRIMP Recipe | with Spicy Passion Fruit
✅Baked FISH with Vegetables | Family Dinner
✅Baked Stuffed Mushrooms With SEAFOOD
✅Seared Scallops in Garlic Butter sauce & Wine
✅Seafood Spaghetti in Fresh Tomato Sauce
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OYSTERS ROCKEFELLER
Video chapters:
00:00 Oysters Rockefeller recipe
00:35 How to choose oysters
00:48 How to clean oysters
00:58 How to open oysters
01:26 How to prepare oysters
02:31 How to make a sauce for oysters
03:42 How to bake oysters in the oven
04:11 Season oysters with truffle oil
PREP. TIME: 15 min
COOK TIME: 20 min
TOTAL TIME: 35 min
SERVINGS: 2
***
INGREDIENTS
1 bunch of spinach (approx.8,81 oz.- 250 gr.)
1,76 oz / 50 gr unsalted butter
1 garlic clove
1 shallot
10 tbsp / 150 ml milk
2 tbsp flour
1,83 oz / 50 ml white wine
Kosher salt
Drops of truffle oil (optional)
RECOMMENDATIONS:
* When choosing the oysters be sure that they are fresh and alive. For that, the smell should be good and the shells should be closed, if they are opened, tap the shell, and if it closes the animal is still alive and safe to buy.
* To keep oysters fresh and alive overnight, store them in the fridge and moist with ice on the top.
* Wash oysters with a brush to avoid damaging the skin on the hands.
* For opening oysters always use a kitchen towel.
* Remove the sand from all edges with a finger, carefully keeping juice inside of the shell.
INSTRUCTIONS:
FOR SPINACH :
Heat a large pan over medium-high heat, add the garlic and sauté until fragrant approx.1 minute. Add the spinach, and stir until all spinach is wilted about 2-4 minutes. When it´s done, let it cool down and squeeze a bit.
FOR BECHAMEL:
Heat a pan over medium heat, add the butter, after shallot, and sauté till it softens.
Toss the flour and keep on stirring till the flour cooks to a golden, sandy color for about
3-5 minutes. Add the milk in portions constantly stirring, and do it several times as shown in the video until it reaches a homogeneous stage. At that moment, season with salt, add white wine, and let it evaporate for about 2 min. The consistency of the sauce should be creamy.
Finally, mix the spinach with the bechamel sauce.
Spread coarse salt into a baking pan. Place the oysters (using salt to keep shell level), reserving the oyster and its liquid at the bottom of the shell. Top with spinach mixture and parmesan.
Bake oysters in the preheated oven, uncovered, at 392 F / 200° until cheese gratinates for approx. 5 minutes.
Once it's done, add two drops of truffle oil on top of each oyster. Ready to serve!
Enjoy!
HOPE YOU ENJOY THIS VIDEO!
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Music :
Miles Ahead - Lounge Jazz - Royalty Free Music by Danya Vodovoz
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Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
For the full recipe, visit
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Confit yellowtail fish with dashi beurre blanc & oyster! Fine dining dish ft. Andrea Mattasoglio
Hey guys! Andrea is back! In our last video Andrea and I visited the Dutch Yellowtail farm where we learned everything about the kingfish. Click here if you want to see more. Before we head home, we took a little detour to pick some delicious seaweeds. They also grow in Oosterschelde water and this time we took some sea lettuce and we’ll use it for our seaweed & chives oil. The Yellowtail we confit in clarified butter and we serve it with a dashi beurre blanc, poached oyster and a kohlrabi seaweed bundle. All great recipes, so enjoy guys!
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Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
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????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
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Baking and pastry, mastering the art:
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Escoffier culinary guide (in english):
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