Beurre Blanc Flashcards
What is beurre blanc?
A classic emulsified butter sauce known for its rich butter flavor balanced with tangy acidity.
What is the primary challenge in making beurre blanc?
It is temperamental and prone to ‘breaking’ (separation).
What does emulsification refer to in the context of beurre blanc?
A mixture of two liquids (butter fat and water-based acid) that don’t normally combine.
What are emulsifiers?
Molecules that bond with both water and oil, preventing fat droplets from coalescing.
What natural emulsifiers are found in whole butter?
Milk proteins and trace lecithin.
Why can’t clarified butter form a beurre blanc?
Because milk solids are removed.
What is the fat-water ratio in butter?
85% butterfat, ~10% water, and ~5% milk solids.
What is the ideal temperature range to prevent beurre blanc from breaking?
120–130 °F (50–54 °C).
What technique is used to achieve a more stable emulsion?
Reduce wine, vinegar, and aromatics until almost dry (‘au sec’).
What is the significance of using cold, cubed butter in beurre blanc?
It ensures that the butter’s water and fat emulsify instead of just turning into oil.
What is the importance of constant and vigorous whisking?
It prevents overheating and breaks butter into tiny droplets.
What type of pan is recommended for making beurre blanc?
A heavy-bottomed saucier or saucepan for even heat distribution.
What stabilizer can add extra emulsifying power to beurre blanc?
Heavy cream.
What does Dijon mustard add to beurre blanc?
Mucilaginous compounds that act as emulsifiers and a piquant flavor.
What effect does egg yolk have in beurre blanc?
It turns the sauce into a light hollandaise and makes it more stable.
What is xanthan gum used for in beurre blanc?
A modern stabilizer that improves stability at higher temperatures.
What are some alternative stabilizers for beurre blanc?
- Buttermilk
- Crème fraîche
- Yogurt
- Miso paste
What variations can be made to the acid in beurre blanc?
- Citrus juice (orange, lemon)
- Champagne vinegar
- Sherry vinegar
- Red wine vinegar
- Verjus
- Rice vinegar
- Yuzu juice
What is beurre rouge?
A variation using red wine instead of white wine.
What is the core technique for making beurre blanc?
Reduce a flavorful liquid, then emulsify butter into it.
What should you do if the sauce breaks?
Whisk in cold water or ice if caught early; for completely separated sauce, start a new emulsion base with heavy cream.
How can you fix a sauce that is too thin or watery?
Whisk in more cold butter over low heat.
What should you do if the sauce is too thick or starting to clump?
Whisk in a bit more warm water, stock, or wine over gentle heat.
What is a preventative measure for a grainy or broken appearance?
Incorporate a stabilizer like cream and hold it in a thermos or double boiler.
What can be added to improve flavor or texture if it is not right?
- More butter to mellow acidity
- Lemon juice or salt to brighten flavors
True or False: Beurre blanc is a delicate balance and can be easily mastered.
False.
Fill in the blank: The most important factor for a stable beurre blanc is _______.
Temperature control.
