Description
A traditional Lombardy emulsion sauce, made with butter, shallots, and white wine.
Technical
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.
Culinary Significance
Lombardy beurre blanc is a key component of traditional Lombardy dishes, such as fish and seafood sauces.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richcreamyfruity
Wine Analogy
Similar to a buttery Chardonnay
Coffee Analogy
Resembles the creamy mouthfeel of a flat white
Perfume Analogy
Evokes the rich warmth of amber-based fragrances