9 Beurre Blanc II

Name: Beurre Blanc II
Cuisine: French
Ingredients: 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.; 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.; 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.

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