What You Need to Know
This technique involves slowly adding melted butter to a mixture of wine and shallots while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and butter addition rate. The optimal temperature for this process is between 25°C to 30°C.
This technique is unique in that it uses a combination of butter and wine to create a rich and creamy beurre blanc sauce, commonly used in Piedmontese dishes such as agnolotti del plin.
Key Parameters
Temperature
60°C
40°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Steps
- 1.
Tajarin al burro e salvia (Piedmont, Italy): Base sauce for delicate egg pasta
- 2.
Filet de sandre au beurre blanc (Loire Valley, France): Classic pairing with pike-perch
- 3.