![]() Too quickly initially will result in a thin sauce that is difficult to thicken later on. For the sauce to thicken, the butter must not be added too quickly, which is why each cube of butter must be fully incorporated before the next is added. Butter that is not cold will melt too quickly and you will not be able to disperse it quickly enough into the reduction, resulting in a split or thin sauce. The cold butter must be vigorously whisked into the reduction to disperse it as finely and evenly as possible as it slowly melts: this is what creates the emulsion. This is more difficult when making a beurre blanc, because no egg yolk is involved. (see page 100) instead of chicken and veal stock in the reduction. The water in the reduction, and reduce to 1 tbsp.įish beurre blanc - Proceed as for the chicken beurre blanc, but with fish stock Mustard beurre blanc - Stir ½–1 tbsp wholegrain mustard into the finished sauce.Ĭhicken beurre blanc - Substitute 100ml chicken and veal stock (see page 96) for ![]() The sauce will keep briefly, but not for long it is usually made just before serving.įor a more classical version, substitute a dry white wine in the reduction for the Taste and season with more reduction, lemon juice, salt and ground white pepper. Once all the butter has been added, the sauce should be pale, with a creamy consistency.Make sure the sauce heats up between additions of butter. Now the butter can be added a little more quickly, all the while ensuring the saucepan is not getting too hot, as overheating will split the sauce. Continue in this manner until the sauce is starting to thicken and at least half the butter has been added. As the butter melts fully, add another cube of butter, repeating the vigorous whisking. ![]() The sauce requires constant, vigorous whisking. Using a small sauce whisk, incorporate the butter into the reduction as vigorously as you can. Put ¾ tbsp reduction in a small saucepan and, over a gentle heat, add a cube of cold butter. ![]() Cut the butter into 1cm cubes and keep chilled and firm.Place over a medium heat and slowly reduce the liquid by at least two-thirds. Peel and finely dice the shallot and put it in a small saucepan with the wine vinegar and water. ![]()
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