Beurre Blanc Tutorial | using the classic method

Learn how a bit of history and how to make a beurre blanc the classic way with this step by step video tutorial. If you want a faster, modern and foolproof version of that sauce check my latest video here https://youtu.be/LGKXRGTmXks Get this classic beurre recipe here : https://bit.ly/3BnFiBk JOIN OUR CULINARY SCHOOL ! https://bit.ly/2KKgv1A The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 50 degrees) in a heavy-bottomed saucepan. This sauce is served hot as an accompaniment, without waiting, a dish, usually salmon, tuna or white fish. Water can be added before the butter is incorporated in plots. After the butter has melted, leave the shallots or pass the sauce through a sieve ( chinois) which will then make what we called a butter Nantais. **************************************************************** utensils you may want to get: Saucier pan: https://amzn.to/2zCnnsl filet knife: https://amzn.to/2DDooEO ******************************************************************** WRITTEN RECIPES ARE ON OUR WEBSITE https://thefrenchcookingacademy.com ******************************************************************** My Filming equipment: Video camera: https://amzn.to/2x5MDox Microphone: https://amzn.to/2Oclckm ******************************************************************** IF YOU LIKE WATCHING MY VIDEOS PLEASE CONSIDER ONE OF THE OPTIONS BELOW ( It really helps support the channel) * Spread the word about the channel and the website. * Check my Amazon cookware page ( affiliate link) https://www.amazon.com/shop/thefrenchcookingacademy * Join the Kitchen brigade by signing up on my Patreon page : https://www.patreon.com/frenchcookingacademy * Take a look a the recipes to my website https://thefrenchcookingacademy.com