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.
RECIPE LINK:
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Vegan Lemongrass Mushroom Noodle Salad
Today I am going to show you how to make Vegan Lemongrass Mushroom Noodle Salad. It is a healthy and delicious vegan Vietnamese recipe that you will enjoy!
This is a very popular Vietnamese dish that I eat all the time, especially in summer. I made some changes from authentic recipes and made it to plant based. It is easy to make and packed with amazing flavors.
Wonderful combination of cold noodles, salad and sizzling hot pan fried mushrooms that are marinated with lemongrass. Sweet, sour and spicy dressing and marinade sauce are mouth watering.
Does it sound exciting? Let's start cooking!
???? LINK FOR RECIPE
????YouTube LINK FOR PICKLED DAIKON AND CARROT (Do Chua)
???? INGREDIENTS:
2 portobello mushrooms
8oz dried rice vermicelli noodles ( half package )
LEMONGRASS MARINADE:
1 stalk lemongrass
1 teaspoon black peppercorns
3 garlic cloves
1 tablespoon vegan fish sauce
1 teaspoon Jaggery cane sugar
DRESSING:
¼ cup vegan fish sauce
1 tablespoon white distilled vinegar
1 tablespoon lime juice
2 tablespoon sugar
1 Thai red long chili
TOPPINGS:
1/2 cup pickled carrot and daikon (Do Chua)
1 Persian cucumber Julienne cut
1 cup sliced lettuce
5 - 10 Thai basil leaves
5 - 10 mint leaves
???? INSTRUCTIONS:
MARINADE:
1) Bruise lemongrass to release its flavor
2) With a mortar and pestle, grind lemongrass, peppercorns and garlic until it becomes a paste
3) Slice portobello mushrooms about ¼ inch thick.
4) Combine mushrooms, lemongrass paste, vegan fish sauce and sugar. Set aside.
NOODLES:
1) Soak the rice vermicelli in lukewarm water (around 98-105f / 36-40c) for about 10 minutes or until they are soft and pliable.
2) In a large pan, bring water to boil and cook for 1-2 minutes until it reaches al dente.
3) Drain and rinse under cold running water. Drain the noodles and set aside.
SALAD AND DRESSING:
1) Combine vegan fish sauce, lime juice, vinegar, Thai chili and sugar, whisk until sugar dissolves. Set aside.
2) Cut Romaine lettuce into about 1/2inch width then cucumber into 1/4 inch matchsticks
PLATING:
1) Place lettuce in a serving plate then add noodles.
2) Top with pickled daikon and carrot (Do Chua) then cucumber.
3) Heat a wok or large frying pan over high heat. When heated, add some vegetable oil.
4) Sautee the marinated portobello mushrooms for 3-4 minutes. Add 1 tablespoon of the dressing and cook for another 30 seconds. Remove from heat and serve in bowls.
5) Garnish with Thai basil and mint then serve with dressing
???? HOMEMADE VEGAN FISH SAUCE:
I made vegan fish sauce with a recipe from one of my favorite vegan chefs Michiko Schinner. You will find it in this amazing cookbook: The Homemade Vegan Pantry: The Art of Making Your Own Staples
???? TOOLS / INGREDIENTS IN THIS RECIPE:
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
???? ERAWAN Vermicelli Rice Noodles
???? Organic Jaggery Powder (natural raw sugar)
???? The Homemade Vegan Pantry: The Art of Making Your Own Staples
by Miyoko Schinner
#plantbased #plantbasedrecipes #plantbaseddiet #plantbasedfood
#vegan #veganrecipes #veganuary
#vegetarian #vegetarianrecipes #veganfood
???????????? WHO IS MIWA?
Hi! My name is Miwa Kaur. I am here to share delicious whole-food plant-based recipes to improve the health of ourselves and loved ones.
When we cook a whole-food Plant-based diet at home, we can reduce or eliminate processed food, refined sugar, refined grains, oil and unhealthy chemicals.
We can also reduce carbon footage and waste so that we can be kind to the environment.
I am originally from Tokyo Japan, living in New York for over 20 years. That is why my recipes are from all over the world. I am happily married to Jaswinder Singh who is from Punjab India and I am thrilled to explore the delicious and healthy Indian vegetarian cooking.
So come and join me in my cozy kitchen!
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
Vietnamese Noodle Salad bún gà nướng สลัดเวียดนาม - Episode 160
Recipes, pictures, videos, blog, and more:
♥♥♥ Ingredient List Below ♥♥♥
♥ Marinade Sauce (for the Chicken)
2 tablespoons lemongrass
2 tablespoons shallots
2 teaspoons garlic powder
1 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
1/4 teaspoon salt
♥ Noodle Bowl
1 pound chicken breast (boneless & skinless)
8 ounces dry vermicelli rice noodles
2 cucumbers
12 ounces lettuce
1 cup mint
1/2 cup basil
4 tablespoons crushed peanuts
4 tablespoons crispy onions
1 cup pickled carrot & radish
♥ Salad Dressing
3 tablespoons fish sauce
3 tablespoons sugar
10 tablespoons coconut water
2 garlic cloves
1 Thai chili
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Seabass with Pepper Sauce | The F Word
Gordon Ramsay's recipe for Seabass on The F Word. Includes how to fillet the seabass the easy way and preparing the peppers for the sauce. .
#TheFWord #GordonRamsay #Food #Cooking .