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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Creating a stable emulsion of butter and wine.
Origin: Italian chefs (19th century) — Italy
See full technique reference →Whisking butter and wine over low heat to create a stable emulsion.
Creates a rich, creamy sauce with a light and airy texture.
Risotto al Beurre Blanc (Northern Italy): Enriches the creamy texture of risotto
Scallops with Beurre Blanc (French-Italian fusion): Provides a rich counterpoint to delicate seafood
Asparagus Beurre Blanc (Modern Italian): Elevates simple vegetables with luxurious sauce
Primary Reaction
emulsification
You're reading one of techniques available free. Full library with Gastronome.
Grainy texture
Cause: Butter added too quickly
Fix: Remove from heat and whisk vigorously
Too thin
Cause: Insufficient reduction of wine
Fix: Continue reducing before adding butter