Description
Emulsification of butter and wine to create a stable sauce.
Technical
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.
Culinary Significance
This technique is unique to Lombardy cuisine and is used to create a variety of sauces, such as beurre blanc and beurre rouge.
Science
Primary Reaction
Emulsification of butterfat and water
Parameters
Temperature
60°C optimal
40°C to 80°C range
Temperatures above 80°C may cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment
Double boilerWhiskSaucepan