Lightened Beurre Blanc

Preparation info
  • Makes Enough for


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

If cold butter is whisked into too large a proportion of hot liquid, it will separate after a few minutes and end up as oil floating on top. For this reason, the obvious method of using more liquid as the base for a beurre blanc doesn’t work. A better way to lighten a beurre blanc—beurre blanc can be kept in a pan of warm water for up to a couple of hours before serving—is to combine it with a flavorful liquid, such as vegetable broth or fish broth, just before serving. The result is a butt