What You Need to Know
A mixture of butter, shallots, and white wine is slowly whisked together to create a stable emulsion, with a fat content of around 70%. The emulsion is stabilized by the formation of a complex network of lipids and surfactants.
Lombardy beurre blanc is a key component of traditional Lombardy dishes, such as fish and seafood sauces.
Key Parameters
Equipment
whisksaucepanfine mesh strainer
Steps
- 1.
Risotto alla Milanese (Italy): Enriches saffron-infused rice
- 2.
Truite au Beurre Blanc (France): Classic fish accompaniment
- 3.
Asparagus Hollandaise (Netherlands): Modern interpretation with local vegetables
The Science
Primary Reaction
emulsification