Name: Beurre Blanc II
Cuisine: French
Ingredients: 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 (9 oz) block of cold butter in the middle of the liquid.; Use the same ingredients as before, but only evaporate two-thirds of the water and vinegar.

Preparation info

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Method

This shorter method shows exactly how the intense boiling of the liquid is enough to make a spontaneous liaison between water and butter, without the help of a whisk.

Use the same ingredients as before, but only evaporate two-thirds of the water and

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

9 Beurre Blanc II

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of