What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize an emulsion of butter and water, resulting in a smooth and creamy texture. The process involves mixing the ingredients at a ratio of 3:1 butter to water, then heating the mixture to around 50°C.
This technique is unique in that it allows for the creation of a light and airy sauce with a distinct buttery flavor, making it ideal for sauces and dressings.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskHeat-resistant bowlThermometer
Steps
- 1.
Pasta al burro (Italy): Base sauce
- 2.
Beurre blanc (France): Emulsified butter sauce
- 3.
Ghee (India): Clarified butter emulsion
The Science
Primary Reaction
emulsification