Holding and Saving Beurre Blanc

If held properly, beurre blanc prepared just before a restaurant service or lengthy meal will stay intact for several hours. Leave it in the saucepan, covered, in a warm area such as a warm oven, plate warmer, or on the back of the stove. If necessary, the saucepan can be placed in a pan of hot water.

When beurre blanc is held for any length of time, it will begin to thicken and must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid, either cold or hot. If it is not thinned and stirred approximately every 30 minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy cream, but this can be done only once.