tag:blogger.com,1999:blog-7173052990851751381.post7405738682128567721..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: The Beurre Rouge – A red wine butter sauce born during that other French RevolutionChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7173052990851751381.post-40832842248463837322013-03-27T00:06:54.789-04:002013-03-27T00:06:54.789-04:00The warning about not adding cream is purely aesth...The warning about not adding cream is purely aesthetic, right? What difference would it make on the flavor?Billyhttps://www.blogger.com/profile/09587715813458492367noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47891096596437044162012-04-29T20:18:56.514-04:002012-04-29T20:18:56.514-04:00Yes, you did correctly! Thanks!Yes, you did correctly! Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63569962422489577932012-04-28T17:44:30.403-04:002012-04-28T17:44:30.403-04:00Hi Chef John,
First of all, I'm a student lea...Hi Chef John,<br /><br />First of all, I'm a student learning cooking in my past times and your blog is just wonderful. It's my first post but I tried 12 of the other recipes. From the quick cassoulet to the Beurre Rouge :) The beurre Rouge was definitly a wonderful sauce. I had a rest of Marsela Wine from Checiken Marsela, still did wonderful, if you got a good Marsela. Anyway, I had a real question here:<br /><br />When you mention 1/2 stick of butter, I found out it was plenty of butter. I added only about 3/4 since I suppose, the goal is to get thickness in the sauce right?<br /><br />Thank you very much and keep the recipes coming! We love itDjiByhttps://www.blogger.com/profile/16008246429179890951noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81777966879785329262011-10-23T11:07:16.542-04:002011-10-23T11:07:16.542-04:00Sorry, only works with real butter.Sorry, only works with real butter.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35734145096004657722011-10-23T04:40:39.566-04:002011-10-23T04:40:39.566-04:00Dear Chef John,
Is there a substitute for the but...Dear Chef John,<br /><br />Is there a substitute for the butter? <br />I'm sensitive to dairy food :(<br /><br />BTW,<br />I just discovered your blog and its awesome, Thank Youeytznihttps://www.blogger.com/profile/11498411513062733759noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79434533225342824702009-07-12T02:42:31.874-04:002009-07-12T02:42:31.874-04:00oh man this looks soooooooo gooood!oh man this looks soooooooo gooood!charlie_g68https://www.blogger.com/profile/01683996939576684855noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88315800361473651202008-06-28T20:45:00.000-04:002008-06-28T20:45:00.000-04:00Have steaks in the fridge for tomorrow. Gonna serv...Have steaks in the fridge for tomorrow. Gonna serve 'my' new cauliflower recipe with this tomorrow! I'm so flippin' excited to have discovered your blog! Thanks so much! xox BabsBabettehttps://www.blogger.com/profile/07340956381565264809noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52384914190503196802008-01-27T13:58:00.000-05:002008-01-27T13:58:00.000-05:00this is a great recipe!!!making it tonight... can'...this is a great recipe!!!<BR/>making it tonight... can't wait :DChef Wendellhttps://www.blogger.com/profile/05242977476701353558noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68754530728522010092007-09-04T14:48:00.000-04:002007-09-04T14:48:00.000-04:00John, next i'll follow the recipe, i even had my l...John, next i'll follow the recipe, i even had my laptop next to me playing the videon on repeat, it all went down to hell when the girldfriend tried to "help"!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62203170804303476362007-09-03T18:06:00.000-04:002007-09-03T18:06:00.000-04:00lol, sure the one time I actually include the step...lol, sure the one time I actually include the steps.... ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57292685717633020382007-09-03T15:07:00.000-04:002007-09-03T15:07:00.000-04:00I forgot to turn the heat off before adding the bu...I forgot to turn the heat off before adding the butter. Big mistake! Can't wait to try again though and get it right.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19352028910739104752007-08-23T18:11:00.000-04:002007-08-23T18:11:00.000-04:00Forget the steak, its all about the sauce! You'll...Forget the steak, its all about the sauce! You'll get the steak perfect next time. Oldtime kitchen wisdom: a great sauce can save a bad steak, but never the other way around.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59742059697955366412007-08-23T16:46:00.000-04:002007-08-23T16:46:00.000-04:00This is the kind of dish that separates the profes...This is the kind of dish that separates the professional chef from the dedicated home cook. I got my pan up to medium hot and it WAS hot, the steak was overcooked but I did recover from my mistake and got the sauce right, used Red Wine Vinegar instead of Tarragon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27992748950452677342007-08-23T11:49:00.000-04:002007-08-23T11:49:00.000-04:00Google "chaos theory" and that pretty much explain...Google "chaos theory" and that pretty much explains up my methods.<BR/>I just go to the store and buy what looks good and cook it and film as much as I can afford, and that it. It's completely random....or is it?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32333012132842604932007-08-23T09:52:00.000-04:002007-08-23T09:52:00.000-04:00How do you decide what you are going to cook? Als...How do you decide what you are going to cook? Also! How do you decide what you are going to show us on here? Do you do a "pull it from a hat" method? Or do you sit in a room and think "Gee, John. What do you want to make today?"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9275110174637438422007-08-23T02:39:00.000-04:002007-08-23T02:39:00.000-04:00that steak looks amazing. i want it. can you send ...that steak looks amazing. i want it. can you send me one?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22064476354283361742007-08-22T14:54:00.000-04:002007-08-22T14:54:00.000-04:00those will work great. Enjoy! make sure you get a ...those will work great. Enjoy! make sure you get a nice "fond" going and the shallots get browned so the sauce had that deep rich color.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52075045879707256692007-08-22T13:21:00.000-04:002007-08-22T13:21:00.000-04:00whoa, just back from my local butcher, those rib ...whoa, just back from my local butcher, those rib eyes are $20 a pound, too pricey for a mid-week meal - will wait on a special occasion for that, went with a NY sirloin instead. Any ways. it's not so much the meat I'm interested in as it is the beurre rouge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-210050953239012542007-08-22T11:59:00.000-04:002007-08-22T11:59:00.000-04:00no they were just freshly course ground peppercorn...no they were just freshly course ground peppercorns. YEs,they were boneless rib-eyes about 3/4 to 1 inch thick.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19454220504068055572007-08-22T11:00:00.000-04:002007-08-22T11:00:00.000-04:00Hey There Chef John, I'm going to make this tonig...Hey There Chef John, I'm going to make this tonight. It looks like, although hard to tell, like you have whole peppercorns on the steak, is that so? And, thickness, about 3/4 inch? Cheers!Anonymousnoreply@blogger.com