Beurre Blanc

Preparation info

    • Difficulty


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

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  • 200 g (7 oz) butter
  • 3 egg yolks
  • juice of <


Melt the butter in a saucepan, keep it at room temperature.

Whisk the egg yolks in the top part of a double boiler with 3 tablespoons of cold water, until the mixture is pale and thick. (Important: the temperature mustn’t go over 80°C/176°F to prevent cooking the yolks.) Whisking continuousl