Beurre Blanc II

Name: Beurre Blanc II
Ingredients: Use the same ingredients as before, but only evaporate two-thirds of the water and vinegar.; The beurre blanc is now made, but to make it lighter still, add four tablespoons of cold water, at the last moment, whisking the mixture vigorously to a froth.; Allow to boil over a fierce heat and put a 250 g (8¾ oz) block of cold butter in the middle of the liquid.

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Method

Use the same ingredients as before, but only evaporate two-thirds of the water and vinegar.
Allow to boil over a fierce heat and put a 250 g (8¾