In many sauce-making settings, it is convenient to have on hand already emulsified butter, which does not necessarily have the distinct character of a classic beurre blanc. Butter can be emulsified by whisking it into almost any liquid, such as court-bouillon, various stocks or cooking liquids, and of course, lemon juice, vinegar, or water. Whatever liquid base is used, some acidity derived from wine, vinegar, verjuice, or citrus juice will help stabilize the emulsion. The butter can also be stabilized with 2% liquid lecithin and the liquid phase with 0.5% to 1% propylene glycol alginate. Emulsified butter is handy for finishing last-minute sauces or cooking liquids, rather than enriching with cold butter each time.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.