This Beurre blanc recipe is not an easy sauce to make. It is fussy, finicky, and altogether uncooperative. The reason you see so many recipes for beurre blanc sauce that incorporate heavy cream is because the cream stabilizes the sauce.
Think about the sauce for a moment, in my beurre blanc recipe, as in any classic recipe you are emulsifying a half pound of butter into a tablespoon of liquid.
So why would you ever want to make it, if it's so fussy, and why on earth would you want to make a classic beurre blanc when you can make it by incorporating heavy cream?
The easiest answer is that a classic beurre blanc sauce tastes altogether better than a beurre blanc made with cream. The cream imparts a heavier texture to the sauce. As for the first half of the question, have you ever eaten shrimp scampi? That sauce, if it's made right, is a beurre blanc. Granted, it's a pan beurre blanc, but a beurre blanc nonetheless.
White wine, white wine vinegar, shallot, peppercorn, and bay leaf.
Anytime you need to keep butter cold while working with it Add some ice to a bowl, put the butter on top, and fill the bowl with cold water. This won't have any effect on the butter but it will keep it ice cold.
This is a trick I learned while working the line. Professional kitchens get hot. So hot that the prep refrigerators don't keep butter cold enough. So, this is what we do.
One taste of this smooth creamy butter sauce and you'll understand why it's a French classic, and a comfort food staple, at least in France.
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