Checkout foodwishes.com for the recipe and more details. Enjoy!
Remember, you are the Tom Cruz of your beurre rouge
Just stumbled on this older video. Your quality of video has really increased over the years. Though your voice has always had the ability to gather crowds
you've come a long way with the production value.
VINTAGE Chef John =D
jesus this is so old it doesnt even has the usual intro
5:26 sorry im not a good listener, but what did you exactly said, "if you strain that" or "if you don't strain that"??????? that short word made me confused
as an enthusiastic home cook i love the helpful info on these older vids eg pointing out that its like making a hot vinaigrette!
The current Chef John is too full-on! I really like this one from 9 years ago. He feels so much more natural, somehow… Like he cares for you, and isn't trying to pull one on you by distracting you with some irreverent humour. His videos are really good obviously – just wish he'd turn it down a bit 🙁
Gotta get those Michelin stars bro.
Since I love the taste of onions / shallots so much, and the fact that they go so well with red meat, I tend to leave my shallots in the sauce when preparing. The pretentiousness of fine dining makes me enjoy preparing this at home so much more. Thanks for the video.
1:41 did he say shit liquid?
no offense meant
For entertainment. Course you are now providing the entertainment for us. Thanks!
I don't get it why people ask for newer videos with the same content. – you watch this to be able to redo it on your own – he's explaining how to do it step by step and there are all the ingredients and the method on the site. So why? does it matter that it's not HD?
Chef you should remake this video it looks like a joke compared to your latest. I know the teaching is spot on though.
Unconventional Yes, but a drop of red food coloring will rid you of the Pepto sauce if you want to add cream to stabilize it.
Loved this video
@Monkeighz its wrote FAGGOT you FAGGOT
its kind of like the beurre blanc, but the blanc doesnt need vinegar
you're a fagget
I don't hear ANY sizzling, this is very disconcerting.
When I make mine, I melt a little butter, then add the shallots, then the wine, and reduce to less than half, then add the rest of the butter, way better
They're still makin that shit because somewhere, some poor sap is actually using it. I think you are awesome, don't listen to the people who think they have to be cool by being rude. You are an inspiration!
typical george bush propaganda
Hmmm, I could see how pepto bismol looking sauce would be nasty.