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 […]
If you are a homemade ice cream maker, you already know that a great base is all you need to make just about any flavor. But part of the fun of making things yourself is experimenting with new recipes and flavors, which can sometimes lead to disappointing results. Of course, […]
Ganache, a creamy mixture of chocolate and cream, is an emulsion; that is, it contains both fat and water in a homogeneous mixture. Because fat and water do not mix easily, any emulsion can separate, which simply means that the fat portion and the water portion do not remain homogeneous. When […]