You can’t use red wine though (or else this would become a beurre rouge!). This improves the color and stabilizes the sauce. I’ve tried this with pistachios and walnuts, too.Ĭream: Considered cheating by some, many add a dash of cream to their beurre blanc. Nut milk: Alouette in Copenhagen makes their own sunflower seed milk then reduces that for their beurre blanc. I can bring a buttermilk whey-based beurre blanc to around 140f). Whey also stabilizes the sauce a bit (e.g. Strain, and you’ll find yourself an awesome acidic liquid to use for your beurre blancs. Try heating up a cultured buttermilk until it curdles (you can add a squeeze of lemon to speed up the process). Whey: Another fermented liquid of sorts, I’ve also seen restaurants use whey (especially buttermilk whey). I’ve also tried fermented white asparagus, fermented cauliflower, and more. I’ve tried doing it with button mushrooms, and it rocks. Others will go for a chicken stock.įermented liquids: 108 in Copenhagen used to make a beurre blanc of sorts using the liquid from fermented mushrooms. Consider starting with:īroth: Frantzen in Stockholm kicks off their beurre blanc with roasted turbot bones and razor clams. But my research found that this liquid can be many things other than white wine and vinegar. In the traditional beurre blanc recipe, this is where you combine white wine, vinegar, and shallots to create a shallot-infused acid. The first step in nearly every beurre blanc recipe is to create a base liquid.
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