Uploaded November 2025 | Updated September 2026, 2 weeks ago
Make five restaurant-quality sauces in 15 minutes, including hollandaise, brown butter caper sauce, white wine butter sauce, compound butter, and beurre rouge. Get 50% off 1 month of Trade at drinktrade.com/brian
▶️WATCH NEXT:
5 Pasta Sauces in 15 Min :youtu.be/U4NZllj854o?si=50z99YRt6NZK_G8Z
Shrimp Scampi Pasta: youtu.be/8fQcu6ZwlQg?si=RgbnFByfmcDOMIL8
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Bulletproof Blender Hollandaise
∙ 140 g (10 T) unsalted butter, melted to 175–180°F
∙ 3 egg yolks
∙ 10 g (2 t) white balsamic vinegar (or champagne/white distilled)
∙ 3 g (~½ t) kosher salt
∙ pinch cayenne
∙ 5 g (1 t) Worcestershire
∙ 5 g (1 t) Dijon mustard
∙ 25 g (2 T) water, to thin (as needed)
1 Melt butter gently over low to 175°F/80C (no sizzling).
2 In blender: yolks, vinegar, salt, cayenne, Worcestershire, Dijon; spin 5–10 sec.
3 With blender running, stream in hot butter; blend until very thick.
4 Transfer to saucepan; over lowest heat, whisk in 2 T water to saucy consistency. Hold warm (130–140°F), not simmering.
5 Tastes great served on eggs benedict or over veggies or any pan roasted or grilled protein.
--
Brown Butter Caper Sauce (sauce meunière)
∙ 2 skinless fish fillets (~6 oz each; halibut, trout, or sole)
∙ kosher salt
∙ olive oil (for searing)
∙ ap flour (for dredging)
∙ 115 g (8 T / ½ c / 1 stick) unsalted butter, diced
∙ 3 g (1 t) nonfat dried milk powder
∙ 25 g (3 T) capers, minced
∙ 20 g (2 T) shallots, finely minced (brunoise)
∙ water
∙ 10 g (2 t) lemon juice
∙ 5 g (1 T) parsley, finely minced
1 Season fish on both sides; rest 5 min. Dredge lightly in flour; shake off excess.
2 Heat stainless pan over med-high; add oil. Press fish in 20–30 sec; sear 3–4 min to deep golden. Flip; cook 30-45 secs more over low heat. Rest.
3 Over med heat, add butter; when starting to foam, whisk in milk powder.
4 Whisking or stirring constantly: stir in capers; sizzle ~2 min. Add shallots & splash water, soften ~1 min. Sauce should be nutty golden brown.
5 Off heat, whisk in lemon juice. Let sit 1 min to cool slightly. Stir in parsley. Spoon over fish.
--
White Wine Lemon Butter Sauce
∙ olive oil
∙ 100 g (⅔ c) shallots, small dice
∙ 50 g (10 cloves) garlic, minced/pressed
∙ small pinch kosher salt
∙ 250 g (1 c + 2 T) dry white wine
∙ 100 g (½ c) chicken stock (or clam juice for seafood)
∙ 75 g (5 T) cold unsalted butter, cubed
∙ zest of ½ lemon, chopped
∙ 15 g (¼ c) parsley, finely minced
1 In saucier over med heat: add 1-2 T oil, sweat shallots + garlic with a pinch of salt 5 min to softened (no color)
2 Add wine; reduce fast to au sec (nearly dry).
3 Add stock; simmer to reduce by ⅔.
4 Reduce heat to low, whisk in cold butter a few cubes at a time to emulsify to a satiny sheen.
5 Off heat, stir in lemon zest and parsley. Serve immediately.
Pairs great with chicken breast, salmon, or shrimp scampi
--
Herby Compound Butter
∙ 454 g (1 lb) unsalted butter, very soft
∙ 25 g (½ c, loosely packed) parsley, picked
∙ 10 g (¼ c) chives, chopped
∙ 3–4 g (1 T) fresh thyme leaves, picked
∙ 10 g (1 T) shallots, chopped
∙ 10 g (2-3 cloves) garlic, minced
∙ 5 g (1 t) kosher salt
∙ 4 g (1½ t) cracked black pepper
1 In food processor: butter, herbs, shallot, garlic, salt, pepper. Process smooth; scrape as needed. Butter mix should be green, not yellow with chunks.
2 Transfer to double layer plastic wrap; form a tight 10–12" log (torchon). Chill until firm.
3 Slice ½" coins; melt on just-cooked steaks, chops, fish, or hot veg.
--
Beurre Rouge (red wine butter sauce)
∙ 30 g (~3 T) shallots, chopped
∙ 2–3 sprigs thyme
∙ 1 sprig rosemary
∙ 15 g (~10) black peppercorns
∙ 150 g (⅔ c) cwater
∙ 300 g (1¼ c) ruby port wine
∙ 1 g (~¼ t, scant) powdered gelatin
∙ 5 g (1 t) kosher salt
∙ 226 g (2 sticks) cold unsalted butter, cubed
1 In saucepan: whisk together shallots, thyme, rosemary, peppercorns, water, port, gelatin. Boil for 6-8 minutes until reduced by half.
2 Strain; pushing all liquid through. Return strained liquid to high heat, reduce to syrupy (nappé trail).
3 Over lowest heat, whisk in cold butter a few cubes at a time to a glossy, velvety emulsion and leaves a lazy trail on spoon.
4 Serve immediately over seared steak, salmon, halibut, pork, or duck.
CHAPTERS:
0:00 Bulletproof blender hollandaise
4:36 Brown butter caper sauce
12:46 White wine lemon butter sauce
17:18 Herby compound butter
23:17 Red wine butter sauce
Make five restaurant-quality sauces in 15 minutes, including hollandaise, brown butter caper sauce, white wine butter sauce, compound butter, and beurre rouge. Get 50% off 1 month of Trade at drinktrade.com/brian
▶️WATCH NEXT:
5 Pasta Sauces in 15 Min :youtu.be/U4NZllj854o?si=50z99YRt6NZK_G8Z
Shrimp Scampi Pasta: youtu.be/8fQcu6ZwlQg?si=RgbnFByfmcDOMIL8
🧄 SIGN UP FOR GARLIC PRESS UPDATES: brianlagerstrom.com/subscribe
🔪MY GEAR:
LAGERSTROM GARLIC PRESS: amzn.to/4vQfEA7
LAGERSTROM 8” CHEFS KNIFE: restocking soon
3qt SAUCIER: amzn.to/3Xa2yyD
12” STAINLESS PAN: amzn.to/49Aqp21
FOOD PROCESSOR: amzn.to/4iexDec
BLENDER: amzn.to/49pnqcy
PORTABLE COOKTOP: amzn.to/4oin3o4
SQUEEZE BOTTLE: amzn.to/4o6jtwS
CUTTING BOARD: amzn.to/341OgnD
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
Bulletproof Blender Hollandaise
∙ 140 g (10 T) unsalted butter, melted to 175–180°F
∙ 3 egg yolks
∙ 10 g (2 t) white balsamic vinegar (or champagne/white distilled)
∙ 3 g (~½ t) kosher salt
∙ pinch cayenne
∙ 5 g (1 t) Worcestershire
∙ 5 g (1 t) Dijon mustard
∙ 25 g (2 T) water, to thin (as needed)
1 Melt butter gently over low to 175°F/80C (no sizzling).
2 In blender: yolks, vinegar, salt, cayenne, Worcestershire, Dijon; spin 5–10 sec.
3 With blender running, stream in hot butter; blend until very thick.
4 Transfer to saucepan; over lowest heat, whisk in 2 T water to saucy consistency. Hold warm (130–140°F), not simmering.
5 Tastes great served on eggs benedict or over veggies or any pan roasted or grilled protein.
--
Brown Butter Caper Sauce (sauce meunière)
∙ 2 skinless fish fillets (~6 oz each; halibut, trout, or sole)
∙ kosher salt
∙ olive oil (for searing)
∙ ap flour (for dredging)
∙ 115 g (8 T / ½ c / 1 stick) unsalted butter, diced
∙ 3 g (1 t) nonfat dried milk powder
∙ 25 g (3 T) capers, minced
∙ 20 g (2 T) shallots, finely minced (brunoise)
∙ water
∙ 10 g (2 t) lemon juice
∙ 5 g (1 T) parsley, finely minced
1 Season fish on both sides; rest 5 min. Dredge lightly in flour; shake off excess.
2 Heat stainless pan over med-high; add oil. Press fish in 20–30 sec; sear 3–4 min to deep golden. Flip; cook 30-45 secs more over low heat. Rest.
3 Over med heat, add butter; when starting to foam, whisk in milk powder.
4 Whisking or stirring constantly: stir in capers; sizzle ~2 min. Add shallots & splash water, soften ~1 min. Sauce should be nutty golden brown.
5 Off heat, whisk in lemon juice. Let sit 1 min to cool slightly. Stir in parsley. Spoon over fish.
--
White Wine Lemon Butter Sauce
∙ olive oil
∙ 100 g (⅔ c) shallots, small dice
∙ 50 g (10 cloves) garlic, minced/pressed
∙ small pinch kosher salt
∙ 250 g (1 c + 2 T) dry white wine
∙ 100 g (½ c) chicken stock (or clam juice for seafood)
∙ 75 g (5 T) cold unsalted butter, cubed
∙ zest of ½ lemon, chopped
∙ 15 g (¼ c) parsley, finely minced
1 In saucier over med heat: add 1-2 T oil, sweat shallots + garlic with a pinch of salt 5 min to softened (no color)
2 Add wine; reduce fast to au sec (nearly dry).
3 Add stock; simmer to reduce by ⅔.
4 Reduce heat to low, whisk in cold butter a few cubes at a time to emulsify to a satiny sheen.
5 Off heat, stir in lemon zest and parsley. Serve immediately.
Pairs great with chicken breast, salmon, or shrimp scampi
--
Herby Compound Butter
∙ 454 g (1 lb) unsalted butter, very soft
∙ 25 g (½ c, loosely packed) parsley, picked
∙ 10 g (¼ c) chives, chopped
∙ 3–4 g (1 T) fresh thyme leaves, picked
∙ 10 g (1 T) shallots, chopped
∙ 10 g (2-3 cloves) garlic, minced
∙ 5 g (1 t) kosher salt
∙ 4 g (1½ t) cracked black pepper
1 In food processor: butter, herbs, shallot, garlic, salt, pepper. Process smooth; scrape as needed. Butter mix should be green, not yellow with chunks.
2 Transfer to double layer plastic wrap; form a tight 10–12" log (torchon). Chill until firm.
3 Slice ½" coins; melt on just-cooked steaks, chops, fish, or hot veg.
--
Beurre Rouge (red wine butter sauce)
∙ 30 g (~3 T) shallots, chopped
∙ 2–3 sprigs thyme
∙ 1 sprig rosemary
∙ 15 g (~10) black peppercorns
∙ 150 g (⅔ c) cwater
∙ 300 g (1¼ c) ruby port wine
∙ 1 g (~¼ t, scant) powdered gelatin
∙ 5 g (1 t) kosher salt
∙ 226 g (2 sticks) cold unsalted butter, cubed
1 In saucepan: whisk together shallots, thyme, rosemary, peppercorns, water, port, gelatin. Boil for 6-8 minutes until reduced by half.
2 Strain; pushing all liquid through. Return strained liquid to high heat, reduce to syrupy (nappé trail).
3 Over lowest heat, whisk in cold butter a few cubes at a time to a glossy, velvety emulsion and leaves a lazy trail on spoon.
4 Serve immediately over seared steak, salmon, halibut, pork, or duck.
CHAPTERS:
0:00 Bulletproof blender hollandaise
4:36 Brown butter caper sauce
12:46 White wine lemon butter sauce
17:18 Herby compound butter
23:17 Red wine butter sauce
