Description
Emulsification of butter and water to create a stable beurre blanc.
Technical
This technique involves slowly pouring water into a mixture of butter and flour while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants. The key variables are temperature, pH, and whisking speed.
Culinary Significance
This technique is unique to Lombardy cuisine and is used to create a variety of beurre blancs, such as those used as a sauce for fish and as a topping for vegetables.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Temperatures above 80°C may cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment
WhiskSaucepanHeat-resistant spatula