Stabilizing Beurre Blanc

To stabilize a beurre blanc—a good idea when anticipating a busy service or when you won’t have time to give the sauce the necessary occasional stirring—work 2% liquid lecithin into the butter before using it to mount the sauce. This not only stabilizes the sauce, but also allows you to construct the sauce over a base of flavorful broth, as in the recipe that follows, instead of just the limited amount of shallot reduction. Blend 0.5% propylene glycol alginate into the vinegar-shallot reduction before whisking in the butter.