Description
Emulsification of butter and wine to create a rich and creamy beurre blanc sauce.
Technical
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.
Culinary Significance
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.
Parameters
Temperature
60°C optimal
40°C to 80°C range
Temperatures above 80°C can cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment