containing much gelatin or any starch.
Incorporating one volume of butter into three
volumes of deglazing liquid — off the heat, to
avoid damaging the fragile droplet coatings
— will produce a consistency (and fat
content) approximating that of light cream.
In purees and starch-thickened sauces, a
small amount of butter (or cream) lubricates
the solid thickeners and lends a smoother
consistency. Because these sauces are rich in
emulsion-stabilizing molecules and particles,
they can be heated to the boil without causing
the reconstituted fat droplets to separate.
Beurre Blanc The French sauce beurre blanc
probably evolved from the practice of
enriching cooking liquids with butter. It’s
made by preparing a flavorful reduction of
vinegar and/or wine, then whisking pieces of
butter into the reduction. Each piece of butter
carries all the ingredients necessary for a new
portion of sauce, so the cook can whisk in one