tag:blogger.com,1999:blog-7173052990851751381.post2880767779270543086..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Tarragon Walnut Brown Butter Sauce and the Mathematics of MmmChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7173052990851751381.post-10341675458784229262015-01-06T22:06:52.268-05:002015-01-06T22:06:52.268-05:00This was the first recipe I tried from your site a...This was the first recipe I tried from your site and it was so scrumptious! Every store I went to was sold out of fresh tarragon so I had to use dried (1 tsp) but I still thought it was really good. As for the tartness, the first bite does get your attention but then the nuttiness comes through more and more with each bite so I thought it was nicely balanced. I served it over tilapia and think it will be even better with scallops. Can't wait to try it again. Thanks!jems1304https://www.blogger.com/profile/00412980574101511423noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65396320158757710642014-09-15T00:59:53.350-04:002014-09-15T00:59:53.350-04:00Chef John, I usually love your rcecipes but this s...Chef John, I usually love your rcecipes but this sauce is way too tart. It needed some sugar or something. I thought I read it wrong but when I checked, it did say 1/4 cup of lemon juice. Sorry, the sauce didn't work for me or my guests.Anonymoushttps://www.blogger.com/profile/17803556877904821758noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20647238171598230762014-09-15T00:56:24.564-04:002014-09-15T00:56:24.564-04:00Chef John, I usually love your rcecipes but this s...Chef John, I usually love your rcecipes but this sauce is way too tart. It needed some sugar or something. I thought I read it wrong but when I checked, it did say 1/4 cup of lemon juice. Sorry, the sauce didn't work for me or my guests.Anonymoushttps://www.blogger.com/profile/17803556877904821758noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50589896217413990452014-05-27T11:19:01.045-04:002014-05-27T11:19:01.045-04:00I only know of one tablespoon! It's exactly 1/...I only know of one tablespoon! It's exactly 1/2 a fluid ounce (so I guess that's 15ml)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53166251805123928272014-05-27T02:17:29.127-04:002014-05-27T02:17:29.127-04:00Hi John, just checking if you use the 15mL tbsp or...Hi John, just checking if you use the 15mL tbsp or 20mL ones... I have just got my BMII within the healthy weight range so I'm still keeping track of portion sizes etc. Anonymoushttps://www.blogger.com/profile/17567766391560742011noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75641032095011084092013-07-01T11:10:46.015-04:002013-07-01T11:10:46.015-04:00I've made this a few times now for my wife and...I've made this a few times now for my wife and me. Absolutely love it! Such an easy and nice way to enjoy fish!<br /><br />Thanks for the great recipe and technique Chef John!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36243817854748374362013-03-23T20:51:40.960-04:002013-03-23T20:51:40.960-04:00Chef, I love your food videos! I use to consider m...Chef, I love your food videos! I use to consider myself a good cook. Now that I have you, I consider myself a great cook! Thank you thank you thank you!Anonymoushttps://www.blogger.com/profile/04562222136702000432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11568310312124058532013-03-12T09:32:08.764-04:002013-03-12T09:32:08.764-04:00Ohhh this was so good. Used pecans instead of wal...Ohhh this was so good. Used pecans instead of walnuts. Put over some stuffed Salmon. Randyhttps://www.blogger.com/profile/04810304235797267051noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67118236856733200912011-04-18T17:13:01.142-04:002011-04-18T17:13:01.142-04:00The people afraid of butter are the same people wh...The people afraid of butter are the same people who eat margarine. Saturated fats are grood for you. That hydrogenized shit full of trans fat? not so muchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84303674719768826852010-01-24T14:43:51.721-05:002010-01-24T14:43:51.721-05:00Hi Chef John,
I normally hate the taste of lemon ...Hi Chef John,<br /><br />I normally hate the taste of lemon juice on fish HOWEVER i just tried your sauce on a bighead carp, hoping to save it from a bland and boring aferlife and wouldn't you know it? food of the gods. You are the bomb!Elizahttps://www.blogger.com/profile/18294141095985853164noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36816531490487169932010-01-16T20:41:24.975-05:002010-01-16T20:41:24.975-05:00just the leaves, same for any herb reallyjust the leaves, same for any herb reallyChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23053838423213197782010-01-16T19:39:34.360-05:002010-01-16T19:39:34.360-05:00Rookie question for whoever can answer. When you ...Rookie question for whoever can answer. When you chop tarragon, do you just use the leaves or the whole thing? Or more broadly, are there general rules for which types of herbs you use only the leaves?<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69962607205121279462009-12-19T21:40:43.820-05:002009-12-19T21:40:43.820-05:00LOVE butter! There is nothing better than butter =...LOVE butter! There is nothing better than butter =P<br /><br />People shouldn't be afraid of it, as long as you're not eating loads of it in every meal you'll be fine! Cant wait to make this!Healthy and Homemadehttps://www.blogger.com/profile/16041367795022030697noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85481359257979356842009-11-03T15:34:53.796-05:002009-11-03T15:34:53.796-05:00I just tried this over Copper River Red Salmon. It...I just tried this over Copper River Red Salmon. It still tastes great. A little bit goes a looooong way! I know that it wasn't the appropriate sauce for a Red fish, what would you recommend for a Red Salmon? (I have about 100 lbs in my freezer) Truthfully the fish is so good it doesn't need much, but with about 100 lbs in the freezer it would be nice to have some variety.Dusto_Magnificohttps://www.blogger.com/profile/12802504342465570442noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65022335757214510252009-10-26T15:53:04.268-04:002009-10-26T15:53:04.268-04:00i like it very tart, and only on the fish... see o...i like it very tart, and only on the fish... see other commentsChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46089466807900064992009-10-26T15:42:11.026-04:002009-10-26T15:42:11.026-04:00maybe i did something wrong, it came out way too s...maybe i did something wrong, it came out way too sour for me too. it actually tasted decent on the fish and i did add some additional butter.Mikehttps://www.blogger.com/profile/01556372123802815522noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7985932779484177692009-10-10T12:05:12.388-04:002009-10-10T12:05:12.388-04:00thanks! but I think you meant this sauce is too so...thanks! but I think you meant this sauce is too sour... for you. ;-) (it's perfect for me)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26943223183773714252009-10-10T05:53:31.673-04:002009-10-10T05:53:31.673-04:00ack ack..... ok Chef John i must say your cooking ...ack ack..... ok Chef John i must say your cooking is fantastic but... this sauce is too sour. I had to add a few tbsp of sugar to balance out the sugar... I'll try something else from your blog now...Unknownhttps://www.blogger.com/profile/10914986940682024397noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35151449710988566082009-07-21T11:56:07.153-04:002009-07-21T11:56:07.153-04:00never tried, but if you like peanuts...never tried, but if you like peanuts...Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20042452973669348422009-07-21T09:53:40.726-04:002009-07-21T09:53:40.726-04:00Can I use peanuts?Can I use peanuts?maitinonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83071078534203987982009-05-20T06:02:43.409-04:002009-05-20T06:02:43.409-04:00Did this sauce second time, it was even better ( t...Did this sauce second time, it was even better ( this time I didn't overdo the lemon ;)) Served on top of perch + plain potatoes and used chives instead of tarragon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68489420998057665392009-05-11T11:24:00.000-04:002009-05-11T11:24:00.000-04:00yes, those work. also chervil, parselyyes, those work. also chervil, parselyChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86260863500331972602009-05-11T10:42:00.000-04:002009-05-11T10:42:00.000-04:00Chef John - I just wanted to stop by and let you h...Chef John - I just wanted to stop by and let you how fantastic this sauce is. I served it over turkey breast cutlets a week or so ago and the result was amazing. I plan to serve it tonight over tilapia as well. Quick question: are there any other herbs that may work well in this sauce aside from tarragon? Chives or thyme maybe? Thanks so much!Joenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46975825590435467282009-05-10T22:02:00.000-04:002009-05-10T22:02:00.000-04:00Yummers!Yummers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58032291329628864022009-05-07T01:32:00.000-04:002009-05-07T01:32:00.000-04:00Just did this sauce yesterday, it went with the ca...Just did this sauce yesterday, it went with the catfish perfectly. Thanks for the recipe!Anonymousnoreply@blogger.com