What You Need to Know
Combining butter and wine through a process of whisking and reducing, creating a stable emulsion through the formation of lipoproteins.
Campanian beurre blanc is unique in its use of butter and wine to create a rich and creamy sauce, characteristic of Campanian cuisine.
Steps
- 1.
Risotto alla Campana (Campania): Provides the creamy base for the risotto
- 2.
Branzino al Beurre Blanc (Southern Italy): Forms the sauce that complements the delicate fish
- 3.
Gnocchi alla Sorrentina (Sorrento): Creates the rich sauce binding the dish
The Science
Primary Reaction
emulsification