Beurre Blanc Flashcards
What is the main difference between hollandaise and beurre blanc?
There is no egg yolk in beurre blanc therefore a lack of emulsifier
Is beurre blanc a stable or unstable emulsion?
Beurre blanc is an unstable emulsion
Name another unstable emulsion sauce that you have learnt?
French dressing, hollandaise
Name a stable emulsion you have learnt?
mayonnaise
What can be added to reduction in order to stabilise it? (beurre blanc)
A small amount of double cream can be added to the reduction before the addition of
butter
How should your pan be positioned when making beurre blanc?
The pan must be angled over the heat so as not to over heat the sauce
What is the action you must apply when making beurre blanc?
Very vigorous whisking is needed to form an emulsion.
This is to suspend the fat in tiny globules to make a stable emulsion
What temperature must your butter be when added? (buerre blanc)
Very cold and in cubes and straight from the fridge
What is maximum temperature you should consider when making? (buerre blanc)
54-58 degrees, equally too low will also not allow the fat to melt and emulsify in.
Why might beurre blanc have split?
Over heated
Why is beurre blanc too thin?
Butter has been added too quickly
How do you hold beurre blanc for the small window before service?
In a glass bowl somewhere room temp, lightly warm bain marie or warm shelf or thermos.
What does beurre blanc need in order to season and balance it correctly?
Vinegar from reduction, lemon juice and salt and therefore producing a roundness to the
finished sauce
What should the temperature of the service plate be? (beurre blanc)
Just warm, if too hot it will split the sauce
What is beurre blanc traditionally served with?
Fish, and shellfish and some times poultry
