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Hey, I'm Jocelyn and I'm going to do a quick video on one of my favorite sauces
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It's a lemon beurre blanc and this comes courtesy of my extra mom, Miss Annie Brown
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And I have to change hers around a little bit because I'm just making this so that I have something to dip my artichokes in
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Her recipe is quite big, so mine's going to be smaller and not quite like hers because, well, recipes are just a starting point in my world
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So first thing I'm going to do, I have some black and pink peppercorns, about half a teaspoon or so
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And I'm just going to throw them in the pan because we're going to cook a whole bunch of stuff in that pan together
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So I'm just going to have that as my keeping place. And then I am going to dice up some onion
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And we're going to cook the onion and lemon juice and some white wine
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We're going to reduce it down really low. and then we're going to start adding our butter later
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So I've got about half an onion in there and I'm just going to throw it in this
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And I'm going to juice one lemon. Well, that lemon's not very juicy
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I may just have to juice two. Yes terrible lemon I want about a quarter cup of lemon juice but apparently my lemons are terrible
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This one's a little softer. Maybe it'll give a little more juice. We'll see
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To get more juice out of your lemons or any citrus fruit, if you kind of give it a good roll and push
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that kind of breaks up the pulp inside and makes them release their juices a little bit better
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That one's better. So being Greek, we put lemon in everything. I like to have extra lemon
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So my lemon re blanc might be a little more lemony than your lemon re blanc
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But either way, it'll be good. And now we're going to add about the same amount, maybe a little bit more, of white wine
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And this is white wine from the other night. Definitely more. That was probably about three quarters of a cup
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and I've got about a quarter cup. So you get that proportion, right
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I'm so bad at measuring things when I'm making sauces. It's really not my forte
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And then we're going to add just a little bit of cornstarch. And by little bit, I mean like maybe half a teaspoon
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maybe half a teaspoon. And we're going to put this on a low simmer
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We'll bring it to a boil, and we just stir it and stir it and stir it and then we let it simmer and let it reduce down really really low Okay so we got everything in here and I am just going to whisk this together and I going to set it to boil for as long as it takes
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Actually, once it comes to a good boil, I will take it off the boil and I will just let it sit
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Oh, look, there's a little, I got a little lemon seed in there
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Got it. So once this comes to a boil, it's just going to sit for a little while at a low simmer until it's reduced down by at least half
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And I'll show you what that looks like. And then we'll start adding our butter. Okay, so this has cooked down to about where I like it
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And you can see the difference. It's like kind of golden. There's a lot less liquid in there
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And then what we're going to do, I have two sticks of butter
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That's right, two sticks of butter. And I'm going to put them in pat by pat
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And I'm just going to stir it up and let that all cook together
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This is an exercise in patience, but I promise you it'll pay off because this is the best butter sauce in the world
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That little whisk was getting kind of hot so I switched out for my big whisk So the last two are going in and as soon as they are melted I going to take this over and we going to run it through a skeeve
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and into a bowl. That looks beautiful
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Okay, so this is it. This is all you have to do. It's so easy. I might want to shut that down before I spill on myself
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All right. Get all that beautiful liquid out of there
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I think that these onions would make a really lovely spread on some bread or something
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You'd have to pick out those peppercorns though. Anywho, this is lovely sauce. And we're going to
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eat that lovely sauce with my lovely artichokes here too. So that's how you make a lemon beurre
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blanc. And, um, I hope that you guys will enjoy it and find a thousand different ways to use this
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on top of anything and everything you can think of. Bye
