What You Need to Know
The technique involves slowly melting butter into a mixture of wine and shallots while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of butter to wine.
This technique is unique to Lombardy cuisine and is used to create a variety of sauces, such as beurre blanc and beurre rouge.
Key Parameters
Temperature
60°C
40°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Double boilerWhiskSaucepan
Steps
- 1.
Risotto alla Milanese (Italy): Finishing emulsion for creamy texture
- 2.
Beurre Blanc (France): Base sauce construction
- 3.
Pasta al Burro (Italy): Primary sauce component
The Science
Primary Reaction
Emulsification of butterfat and water