Comments on: Beurre Blanc Sauce Recipe http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/ You Have To Eat, So Learn To Cook & Eat Well Thu, 17 May 2012 01:28:20 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Joyce http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/comment-page-1/#comment-191057 Joyce Sat, 23 Jul 2011 09:49:42 +0000 http://www.reluctantgourmet.com/blog/?p=2104#comment-191057 if you are reheating cold burre blanc what temperature does it need to reach to be safe to serve? <em>Hi Joyce, great question so I asked my friend Chef Jenni to reply and here is what she said - Trying to reheat a beurre blanc, especially to heat it to well above the upper limit of the danger zone, is an exercise in frustration and futility. A beurre blanc is nothing more than some reduced wine and/or vinegar along with some shallot. To this base, you add softened butter a bit at a time to make an emulsion. It is rather like a Hollandaise in that way, but it is more delicate since there are no eggs or yolks in the formula to assist in emulsification. For this reason, a beurre blanc is very delicate and should be made a la minute (at the last minute), or as close to serving as possible and then kept warm in a Thermos-type bottle or in a double boiler over just hot, not boiling, water. If you want to get a jump on dinner, you could make the reduction base the day before, heat it up the day of serving to about 150F--well outside the temperature danger zone. Then, you'll want to let it cool a bit before mounting in your butter. </em> if you are reheating cold burre blanc what temperature does it need to reach to be safe to serve?

Hi Joyce, great question so I asked my friend Chef Jenni to reply and here is what she said -

Trying to reheat a beurre blanc, especially to heat it to well above the upper limit of the danger zone, is an exercise in frustration and futility. A beurre blanc is nothing more than some reduced wine and/or vinegar along with some shallot. To this base, you add softened butter a bit at a time to make an emulsion. It is rather like a Hollandaise in that way, but it is more delicate since there are no eggs or yolks in the formula to assist in emulsification.

For this reason, a beurre blanc is very delicate and should be made a la minute (at the last minute), or as close to serving as possible and then kept warm in a Thermos-type bottle or in a double boiler over just hot, not boiling, water. If you want to get a jump on dinner, you could make the reduction base the day before, heat it up the day of serving to about 150F–well outside the temperature danger zone. Then, you’ll want to let it cool a bit before mounting in your butter.

]]> By: chef girard http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/comment-page-1/#comment-126711 chef girard Thu, 23 Dec 2010 05:59:23 +0000 http://www.reluctantgourmet.com/blog/?p=2104#comment-126711 the instructions are correct,,,i was taught to start with white wine,,,'Chablis",,,shallots,,garlic,,,,and two peeled lemons,,,reduce,,,then add butter as for mentioned,,,i intend to add dill tarragon and thyme to my mixture while reducing,strain,,,then add the same fresh herbs to Finish the beurre blanc,,,and drizzle over seasoned pan seared Pollock fillets. <em>Thank you Chef Girard for contributing. - RG</em> the instructions are correct,,,i was taught to start with white wine,,,’Chablis”,,,shallots,,garlic,,,,and two peeled lemons,,,reduce,,,then add butter as for mentioned,,,i intend to add dill tarragon and thyme to my mixture while reducing,strain,,,then add the same fresh herbs to Finish the beurre blanc,,,and drizzle over seasoned pan seared Pollock fillets.

Thank you Chef Girard for contributing. - RG

]]> By: Chef Mark http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/comment-page-1/#comment-121114 Chef Mark Fri, 03 Dec 2010 16:29:50 +0000 http://www.reluctantgourmet.com/blog/?p=2104#comment-121114 High heat to facilitate the speed of the reduction. Lower to medium for the introduction of the butter though. High heat to facilitate the speed of the reduction. Lower to medium for the introduction of the butter though.

]]> By: Steve http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/comment-page-1/#comment-120385 Steve Wed, 01 Dec 2010 15:25:53 +0000 http://www.reluctantgourmet.com/blog/?p=2104#comment-120385 what level of heat during first step of reducing wine/vinegar mixture? <em>Hi Steve, let me ask Chef Mark who contributed this post on this sauce. - RG</em> what level of heat during first step of reducing wine/vinegar mixture?

Hi Steve, let me ask Chef Mark who contributed this post on this sauce. - RG

]]> By: Steve http://www.reluctantgourmet.com/blog/sauce-recipes/beurre-blanc-sauce/comment-page-1/#comment-96796 Steve Mon, 05 Apr 2010 19:22:41 +0000 http://www.reluctantgourmet.com/blog/?p=2104#comment-96796 Great post about one of the most versatile sauces so many people are afraid to even try. When we get our affiliate program up and running this week you'll be able to embed the video you linked to right into your blog to keep readers in your space. Great post about one of the most versatile sauces so many people are afraid to even try.

When we get our affiliate program up and running this week you’ll be able to embed the video you linked to right into your blog to keep readers in your space.

]]>