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…
Sign In
Forgot PasswordForgot Password
4 Comments
Leave a Comment
You must be logged in to post a comment.
Can you freeze the sauce?
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.
Can this recipe be cut in half?
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.