As already noted, the technique for making beurre blanc is the same as monter au beurre, except the proportion of butter is much higher. The same technique can be used to finish a great variety of sauces, usually white sauces, although brown sauces can be finished the same way.
To improvise a butter-enriched version of a classic white sauce, refer to the sauce variations. In place of the 1 qt (1 L) velouté or other white sauce base, substitute 1 pt (500 mL) concentrated white stock. Combine with the flavoring ingredients indicated in the variation. Reduce to a slightly syrupy consistency. Whip in 8 oz (250 g) raw butter and strain.
Many other sauces for sautéed meat, poultry, or fish items can be improvised using the same technique. Deglaze the sauté pan with wine, stock, or other liquid, add desired flavoring ingredients, reduce, and finish by whipping in a generous quantity of raw butter. Season and strain.
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