piece of butter, or 100. The proportions are
entirely up to the cook’s taste and needs. The
consistency of beurre blanc is like that of
thick cream, and can be made somewhat
thicker by adding water-free clarified butter
once the initial emulsion has been formed.
The phospholipids and proteins carried in the
butter’s water are capable of emulsifying two
to three times the butterfat in which they’re
embedded.
Beurre blanc will begin to separate and
leak butterfat if its temperature rises above
about 135ºF/58ºC. However, the phospholipid
emulsifiers can tolerate heat and re-form a
protective layer. An overheated sauce can
usually be restored with a small amount of
cool water and brisk whisking. The addition of
a spoonful of cream supplies more
emulsifying materials and can make a beurre
blanc more stable. Most damaging to beurre
blanc is letting it cool below body
temperature. The butterfat solidifies and
barry
(Barry)
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