Beurre Blanc

Can melting salts be used to create a stable emulsion for beurre blanc in the absence of white wine? What ratios should be used?

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Brandon_Byrd_40557

You're better off using hydrocolloids to stabilize emulsions. Alex and Aki at Ideas in Food used xanthan and gum arabic to stabilize beurre monte. You might take inspiration from that recipe.

Also, there was a thread here at ChefSteps asking your very question. People reported having great success with .2% xanthan.

tangma27

I think the answer is yes. The tartaric acid from wine does pretty much the same thing the melting salts would I believe. But less work would be to follow Ideas in Food's recipe probably than to figure out the right ratios for your sauce. But if you try it let us know!

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