foam. Pieces or dollops of these flavored
butters can then be melted into a rich,
flavorful coating atop a piece of meat or fish,
or on some vegetables or pasta, or they can be
swirled into an otherwise finished sauce.
Turning Butter Back into Cream:
Enriching Sauces with Butter Butter is
remarkable for being a convertible emulsion.
This offspring of cream can be turned back
into cream! Its convertibility is what makes
butter so useful as a finishing enrichment for
many sauces, including simple pan
deglazings, and it’s what makes possible the
sauce called beurre blanc, literally “white
butter.” There’s only one requirement for
converting butter into the equivalent of cream
with 80% fat: the process must start in a small
amount of water. If you melt butter on its
own, the fat phase remains the continuous
phase, and the water droplets settle out of it.
But if you melt butter in some water, then