Beurre Blanc

Question 1

Method to make beurre blanc

Answer 1

1. Make a reduction until 2 tbsp remains. Can add 1 tbsp double cream then reduce by half again
2. Cut butter into 2cm cubes and keep refrigerated
3. Set a small pan over low heat and vigorously whisk butter into reduction, one cube at a time, until thickened and emulsified

Question 2

Why has beurre blanc split

Answer 2

• Temperature too high
• Butter added too quickly

Question 3

What can be added to beurre blanc to help stabilise?

Answer 3

Double cream