Making Beurre Blanc
Makes 1 quart sauce Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take care not to let the…

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4 Comments

  1. winds3@aol.com
    April 7, 2020 at 10:48 pm  ·  

    Can you freeze the sauce?

    • laura.monroe@culinary.edu
      April 9, 2020 at 1:29 pm  ·  

      Beurre blancs are pretty unstable emulsions, so if you freeze and defrost, it will be separated and pretty tough to get back together, if you can at all. It’s best if you make it right before serving.

  2. lucretianorman@mac.com
    August 22, 2020 at 9:01 pm  ·  

    Can this recipe be cut in half?

    • laura.monroe@culinary.edu
      August 25, 2020 at 11:13 am  ·  

      You mean you don’t need a quart of butter sauce!? 🙂 Yes, you can half this recipe, but I probably wouldn’t do any less than that.

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