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Beurre Blanc Sauce

Kelvin_Loke_128753

Hi Chef,

Just like to consult with you. I always have a problem keeping warm my buerre blanc sauce, and always having the sauce break. How can I get the sauce hold up and not break. Is there any powder or coagulating agent I can use to make this better???

I can get it from Modernist Pantry??

Hope to have your advise on this! Thanks Chef

Kelvin Loke

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Comments

Paul_Raphaelson_79373

0.2% xanthan works brilliantly. I incorporate it into some heavy cream (about 12% of the total weight of the sauce). It turns the cream into a thick sludge, but this is miscible in the wine/vinegar reduction. The result is a beurre blanc that's very hard to break. Even better, you can store it and reconstitute it. I've pulled it out of the fridge days later, warmed in a water bath, and zapped it to perfection with a stick blender.

Kyle_Swanbeck_13795

At a place I used to work we would reduce some heavy cream to start it off in and that would stabilize it for holding it on the hot line

reck.harm

I'd start with around .1-.2 % of xanthan gum. Never tried it with beurre blanc but with other sauces. I also seen it being used to stabilize a beurre monte which is quite similiar, so i think that should work