![]() With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn. Step 3: Remove from the heat, add two cubes of butter, and whisk until melted and incorporated. Step 2: Add the cream and cook for 3 minutes. Reduce until there’s almost no liquid left, then strain the liquid. Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live." Step 1: In a high-sided saucepan, add the wine, shallots, lemon juice, and cook until it’s reduced to about 2 to 3 tablespoons, about 35 to 40 minutes. Add chopped shallots, white wine, and vinegar to a sauce pan. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure." Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. ![]() Breng intussen de sjalot en de witte wijn in een steelpannetje aan de kook. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. Snijd de boter in dobbelsteentjes, doe ze in een bakje en leg even in de diepvries. Bring to a boil, then reduce until the volume is reduced to 1/4 of the original amount (about 2 tablespoons should be left). In a small saucepan, combine shallot, wine, and vinegar. Vi har opskriften fra bogen: Sovs, hvor forfatteren Gorm Wiswehs. Saucen er en fransk klassiker og især god til fisk. Gorms bud på en dejlig Sauce Beurre Blanc. Men mestrer du en god beurre blanc, så mangler du aldrig noget til fisk og grønne grøntsager igen. ![]() ![]() Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Make Beurre Blanc: You can serve the baked sea bass recipe as is, but I think it’s even better with beurre blanc sauce: Simmer. Så simpel en sauce og dog en rimelig teknisk proces. ![]()
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