My Top 5 Compound Butters | Chef Jean-Pierre
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Hello There Friends, After a long awaited time from the Homemade Butter video. I now present, my top 5 Compound Butters …
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What would you use the red wine and shallot butter on?
Mucho abbla 😂
I wonder if Guga is going to get a few ideas from this video…
Ohhhhh my…. I MUST make the maple bacon compound butter ASAP!! Thank you Chef!!
Thank you, Chef! I just made homemade butter and buttermilk with heavy whipping cream yesterday and now I know what to do to make it more delicious! Truly, Butter makes everything better. One of my favorite fats to cook and bake with. 😊
Bacon, bacon grease, buttah- we're all gonna die, very happy and in great company ❤
Loved these recipes so much I had to go to our local Trader Joe's market, buy all the ingredients for all 5 butters and made them last night. Fantastic! I even used a Cooper and Thief Bourbon Barrell Aged Red Wine Blend for the Red Wine Shallot butter. (Bought 2 bottles so I could drink one and cook with one.) Thank you, thank you, thank you!
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Julia Child once said, "With enough butter, anything is good," and it seems that this same sentiment has been true for centuries. Human's relationship with butter is in no way new. Back in Ancient Rome, butter was actually swallowed whole to help cure a sore throat, and later during the middle ages, butter churned up so much controversy that it might have irrevocably changed Europeans' relationship with the church. While people today might look at butter as a more indulgent fat, back in the 15th century, it was considered downright sinful. Butter became a popular food item during the Middle Ages when it started to be commonly consumed in European countries like France and Germany. While the product wasn't consumed much in Italy, the Catholic church took a strict stance on consuming it during Lent. According to the church, meat and dairy could fuel lust and therefore were not to be consumed during the time of holy fasting.
So, the church banned Catholics from consuming any butter, but there was an asterisk to their rule. The church allowed their followers to pay a fee that would allow them to consume butter (as well as meat and dairy) while they were forbidden. French Catholics preferred to pay over abstaining, and the church raised so much money that it actually built the Rouen Cathedral from those butter taxes. Today, one of the Rouen Cathedral's towers is known as "Tour de Beurre" — the Butter Tower.
Chef 😂❤ur soo entertaining I love coming home from work and turning it on and listening to well. I have no my friends please don’t put yourself down. I love the way you laugh at yourself don’t say I always forgot you will remember better.❤
How much butter for each flavor?
What kind/brand of butter do you use?
Hi Buddy , I have to share with you my mother would make two other ones one she added Lobster and the other she would ass Lox and cream Cheese , the both of them are so good it is like going to heaven especially the Lobster, on Warm toast while eating a seafood Omelet So Wonderful and delicious, by the way I believe your one of, if not the best chief on youtube and I thank You for all your secrets and wonderful Dishes? THANK YOU AND THANK YOU and God Bless you always!
Who needs therapy when you have butter? Chef Jean Pierre knows that everything is better with a little bit of butter, even your skin! That's right, as Chef says, you could rub it all over your body and feel like a silky smooth stick of butter. But let's stick to cooking for now, shall we? Whether you're making a fancy French sauce or just whipping up some scrambled eggs, butter adds a rich and creamy flavor that just can't be beaten. And don't even get started on baking – butter makes everything from cakes to cookies to croissants taste heavenly. So next time you're feeling down, don't reach for the therapist's number – reach for the butter instead! Trust Chef Jean Pierre, your taste buds (and maybe even your skin) will thank you.
The maple-bacon butter looks fantastic! I used to tap my trees in Upstate NY and would get several gallons per season, but now that I'm in the South, the only options I have are Pecan, Black Walnut, and Chestnut. I'm looking forward to tapping them.
Inspired by your variants I'll make a compound butter caprese this weekend. Wish me luck. I hope it will work, then I'll add the recipe here. Thanks for all your fantastic videos and great ideas. Greetings from Germany.
Mmmm butter
so many delicious flavor combinations. i can't wait to try some of these
Wow this guy truly is amazing, amazing recipes. Huge flavour and a great personality 👏 👌 🙌 👍 ✨️
This guy rubs a lot of shit on his body! Lol
Awesome compound butter recipes Chef. Just awesome!
2 Thoughts @5:15: 1st, I think "maple bacon butter" said 3-times fast, needs to be either a new Tongue-Twister or a Sobriety-Test. Or maybe not: I'm stone cold sober, and I'm pronouncing it "macle bacle butter." 2nd, Thank you, Sir & Team, for not editing out your mistakes. Your videos are fun to watch.
ps. @3:30 -Those Industrial SaranWrap/ClingFilm/PlasticWrap dispensers are so much better & easier to use than the non-Commercial versions.
Why is it called compound butter?
You know you're a fan of the channel when you start to say "Onyo" in the kitchen.
At least pierre uses all his ingredients no waste a well formatted video thx
That red wine reduction butter is next level!! That is going to be delicious..I was thinking if you were making a Demi glacé and added some of that butter it would be good. I made a bacon, jalapeño, Serrano, garlic, parsley compound butter and it is delicious. GREAT video!!! ❤
Thank you, Chef Jean-Pierre!
You are an amazing Chef, Sir!
You made me LOL. Just subscribed ❤️
I’d really like to know where you get your tools.
You had me at butter🍷
I like to roast my garlic 1st
Umm Sir! Plastic wrap is now sold everywhere with the slide cutters for free! 🤣🥰
Few drips of worcester sauce for the garlic butter instead of lemon zest?
1 st roll.. wher are the escargots jean pierre ??? trop bon ce mix
Looks amazingly delicious!! ❤️❤️
"Garlic Butter is Amazing, put it on steak, on prawns or rub it on yourself"
You are a legend hahahaha
We are having fun today.
OMG 😆🤣😆 Garlic butter, the ultimate aphrodisiac 😆🤣😆 Just rub it all over your body 😆🤣😆 Chef I almost peed my panties on that one 😆🤣😆💙
I almost forgot, I have a suggestion or request.could you make a video of a sauce bigarade. I have seen a few others make it but wanted your take such as do you make espagnole first.
I recon the red wine reduction with shallots butter would be very good with game meats as well 🤤.
I loved this video
I can't find any shallots at any of the stores around here so I was wondering if I could use some purple onyos instead
piece o' cake///how about a "Pizza Cake"? I'm sure there's a recipe
Where is the recipe how much butter is that one pound two pound s you used how much
I always make butter with herbs, I learning with you varieties and wet the surface or board for the plastic, no idea….Thanks a lot!!!
dear friend, beloved 'high priest of butter' 🙂
I hate it when you don't name measures for 'us' to construct things exactly the way like the MASTER does and loves !
But as the nick name I gave to you says: this recipe must have shown up some day.
Thanks 4 the idea and inspiration. I now have my own house with about 1000+ sq feet garden and looking forward to grilling and BBQ time in summer. And your recipe comes to the right time.
OK, just have reached time index 2:07 and it does not look like clarified butter, more than room temparature butter that has become soft to mix it – M I RIGHT ?
have the hell of a nice day my friend / J.-P. rocks !
Baron, PEP Cars V 8 U.S. car club, Frankfurt Germany
I love this channel and Chef JP. I have a question that I hope someone answers for me… I noticed that when Chef rolls the butter logs, he rolls the plastic wrap too rather than rolling and pulling the wrap back like one would do with Wellington. Doesn't it get difficult to remove the wrap when the log sets?