Like hollandaise sauce but without egg yolks.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jules Cooking | 2016-06-06 08:21:45 |  64,396 Views |
Jules Cooking Global Basic Beurre Blanc
Serious Mealtimes / Amanda Suarez
What do you get when you remove the yolk from a hollandaise sauce?
Oh sorry but this isn’t the intention of a joke. No it’s much drier than that I’m afraid. It’s how I introduce beurre blanc and that’s the answer I was looking for. To understand beurre blanc it helps to think of it as a hollandaise sauce without the yolk the mother of emulsified butter sauces. Both sauces create a thick creamy sauce that holds together without breaking with the fatty richness of butter balanced by a bright note of acidity. In the case of hollandaise we’re harnessing the emulsifying powers of an egg yolk to do this. With beurre blanc we’re just whipping like hell (and relying on some minor emulsifiers to help us along too).
