so what do you guys consider makes a good beurre blanc?
there are various recipes. what are the correct ratios?
I am trying to get this down but today I ruined a batch and dunno why.
reduced too much I think.
I personally don't add cream so just use white wine, white vinegar, shallot, butter.
about equal amount liquids and for butter about same amount. say I have one cup liquid then use one cup butter ...
no metrics, to keep it easy.
other things I should consider keeping in mind?