Topic · Sauce Making Fundamentals
Beurre Blanc History & Tips
History of Beurre Blanc
The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.
Useful information:
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Portion per serving: |
2–3 tbsp / 30–45 ml |
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Problems: |
Cannot be re-emulsified if the sauce separates. If the sauce separates: Take a new saucepan, reduce to a glaze 2 tablespoons heavy cream, then whisk in drop by drop to the separated sauce, without boiling it. If it is too thick, extend the sauce with a drop of hot water. |
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Reheating: |
The sauce cannot be reheated. |
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Storage: |
Keep it warm on a rack over a pan of warm water for up to 15 minutes whisking from time to time to avoid separating. |
