{"id":15466,"date":"2012-10-17T12:33:34","date_gmt":"2012-10-17T16:33:34","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13385"},"modified":"2017-01-19T03:22:53","modified_gmt":"2017-01-19T03:22:53","slug":"the-most-disrespected-of-all-butter-sauces-beurre-blanc","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/the-most-disrespected-of-all-butter-sauces-beurre-blanc\/","title":{"rendered":"The Most Disrespected of All Butter Sauces \u2013 Beurre Blanc"},"content":{"rendered":"<p><strong>I imagine all the butter sauces hanging out together in a night club somewhere.<\/strong>\u00a0 Some have had white <!--more-->wine, some a bit of brandy.\u00a0 There\u2019s Scampi, Bercy, Meuniere, Maitre-d\u2019, and the leader of the pack, Escargot butter boasting of his shallots, crushed garlic and parsley overcoat.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/un39hRG_uZM\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>They\u2019re a slippery bunch with a short temper; they\u2019ll burn and smoke very quickly.\u00a0<\/strong> But on this evening, the rowdy crowd is getting whipped up.\u00a0 They\u2019re all picking on beurre blanc.\u00a0 Tablespoon-sized insults fly.\u00a0 \u201cYou\u2019re too simple\u201d. \u201cYou\u2019re bland\u201d.\u00a0 \u201cYou have no color\u201d.\u00a0 They spread the rude comments on thick.<\/p>\n<p><strong>Beurre blanc is the Rodney Dangerfield of butter sauces.\u00a0<\/strong> It gets no respect, no respect at all.<\/p>\n<p><strong>If I were the chef in this imaginary setting, I\u2019d be standing up for beurre blanc.<\/strong>\u00a0 We\u2019d cream all those other dairy based doubters, those bullies of beurre.\u00a0 I think so highly of the white wine butter sauce that I think it should be elevated to full Mother Sauce status!\u00a0 The others may taunt and tease, but this whole situation can be clarified very easily.<\/p>\n<p><strong>Beurre blanc is an emulsified butter sauce that is made without the aid of egg yolks.\u00a0<\/strong> Yolks are the powerhouse of bringing to unmixable items together in a consistent mixture.\u00a0 If you were to <a href=\"https:\/\/webcookingclasses.com\/make-mayonnaise\/cooking-basics\/ \" target=\"_blank\">make mayonnaise<\/a> from scratch or Caesar dressing, you\u2019d witness the power of emulsification in sauce making.<\/p>\n<p><strong>Butter is 85% fat, 10% water and 5% milk solids that are held together.<\/strong>\u00a0 It\u2019s an emulsified product itself.\u00a0 When many butter sauces are made, the butter is completely melted and breaks the bond that the three ingredients have.\u00a0 Anyone can melt butter.\u00a0 But when you have all the <a href=\"https:\/\/webcookingclasses.com\/butter-facts\/cooking-courses\/ \" target=\"_blank\">butter facts<\/a>, you\u2019ll make more complex sauces.<\/p>\n<p><strong>However, if you can turn the ingredient from solid to liquid and keep it yellow,<\/strong> without white milk solids floating on the top, you\u2019ll create a much more complex flavor.\u00a0 The key to a great beurre blanc is controlling the heat and keeping the butter in tact.<\/p>\n<p><strong>The milk solids in butter contain a small amount of lecithin,<\/strong> the emulsifying agent in egg yolks.\u00a0 You can make a sauce that is a bright yellow with deep flavor and NOT cause the butter to separate.\u00a0 That\u2019s what makes beurre blanc special compared to its close relatives.<\/p>\n<p><strong>It\u2019s a simple procedure but takes a delicate hand to perfect it.\u00a0<\/strong> Remember, controlling the heat is the key to keeping the butter whole.\u00a0 With too much heat in the pan, the butter will break, milk solids float to the top, and you\u2019ve lost the emulsifying power of lecithin in the butter.<\/p>\n<p><strong>Starting with a cold saut\u00e9 pan, melt a tablespoon of whole butter slowly and gently,<\/strong> keeping the yellow color.\u00a0 When the butter starts to become frothy, add finely chopped shallots and saut\u00e9 until they are translucent.\u00a0 Then, deglaze the pan with just enough white wine to cover the bottom of the pan.\u00a0 This will drop the temperature and stop the direct heat saut\u00e9.\u00a0 Under a very low and soft heat, let most of the wine evaporate.\u00a0 \u201cReduce au sec\u201d, as the French say.\u00a0 Remove the pan and let it cool slightly.<\/p>\n<p><strong>Here comes the tricky part.<\/strong>\u00a0 It\u2019s time to add 1 inch cubes of whole butter, letting them melt, but not break into fat, milk solids and water.\u00a0 Keep it yellow!\u00a0 If the pan is still too hot, add more cold butter, which will lower the temperature.\u00a0 If the pan is too cool, place it on the stove for a few seconds to warm.<\/p>\n<p><strong>Keep adding cold butter<\/strong> until you have a pourable sauce that is completely yellow without white \u201cfloaties\u201d on top.\u00a0 It can now be flavored with a few drops of lemon juice or vinegar and your favorite delicate seasonings.<\/p>\n<p><strong>So suck on it Scampi!\u00a0 You\u2019re a bonehead Bercy!\u00a0 You\u2019re too slow to get it Escargot!<\/strong>\u00a0 All three of these sauces use butter like an oil.\u00a0 They have no respect for the emulsification process and the benefits of a bright yellow, creamy sauce that is created with skill and technique.\u00a0 Of all butter sauces, it\u2019s beurre blanc that deserves their respect and SHOULD be the sixth Mother Sauce.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" 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white<\/p>\n","protected":false},"author":23,"featured_media":23698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[48],"tags":[83],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/15466"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=15466"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/15466\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23698"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=15466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=15466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=15466"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=15466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}