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Beurre banc

trev_teich

is there any way or advantage to sous vide beurre banc?

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trev_teich

i've been just eyeballing it but if I had to say I would guess it at .23%

trev_teich

Yea that's how we are doing it too. Ohhh thank you xanthan gum for being so xanthany and gummy.

grant

I know there is for holding it for service. We make a pretty traditional one where you add a little xanthan to your reduction. Then, in a blender add butter and lemon. Done. We are able to chill it and reheat it without splitting. Its the best beurre blanc I know of. I will get the recipe shot and up in the next week. For now, try your recipe but blend the reduced shallot solids with the liquid reduction and xanthan, add butter and strain.

G