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Comments on: Beurre Blanc https://www.ciafoodies.com/beurre-blanc/ Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:52:25 +0000 hourly 1 By: laura.monroe@culinary.edu https://www.ciafoodies.com/beurre-blanc/#comment-1666 Tue, 25 Aug 2020 15:13:19 +0000 https://www.ciafoodies.com/?p=132126#comment-1666 In reply to lucretianorman@mac.com.

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.

]]> By: lucretianorman@mac.com https://www.ciafoodies.com/beurre-blanc/#comment-1664 Sun, 23 Aug 2020 01:01:32 +0000 https://www.ciafoodies.com/?p=132126#comment-1664 Can this recipe be cut in half?

]]> By: laura.monroe@culinary.edu https://www.ciafoodies.com/beurre-blanc/#comment-1550 Thu, 09 Apr 2020 17:29:09 +0000 https://www.ciafoodies.com/?p=132126#comment-1550 In reply to winds3@aol.com.

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.

]]> By: winds3@aol.com https://www.ciafoodies.com/beurre-blanc/#comment-1549 Wed, 08 Apr 2020 02:48:56 +0000 https://www.ciafoodies.com/?p=132126#comment-1549 Can you freeze the sauce?

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