ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › what makes a good beurre blanc?
New Posts  All Forums:Forum Nav:

what makes a good beurre blanc? - Page 2

post #31 of 39

Agreed with Layne and Beast. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #32 of 39
Quote:
Originally Posted by ChefSluggo View Post

I will share a secret... most people wont like this, but you can literally boil this buerre blanc and it wont separate. i know a lot of chefs who do this... ready? slurry... yes i said it... slurry reduce your wine, lemon juice and shallots way before au sec, slightly slurry it and mound away. it will not break and you cannot taste the difference between this method and the traditional method, we do this when making large batches and it makes it dummy proof.

 

Then it's a bechabeurre blanc?  :D :D

 

Cook the shallots and they will release some starch.

post #33 of 39
Thread Starter 

"slightly slurry it" 

what do you mean. in my book that could mean two things.

I hope not its the one thing I think….

post #34 of 39

You know I could probably taste the difference too, but we're all pro chefs in here.

 

The real question is....can the guest/client/customer....or Aunt Margie??

post #35 of 39

The reason that I can taste the difference is not because I have a superhuman palate, although it is hard to admit that ;), but rather because I have been exposed to traditional classical beurre blanc.

 

Aunt Margie probably thinks Applebee's is top notch because that has been her exposure. One of my goals as a chef is education.

 

I had been working in the industry and good restaurants for 5 years and considered my self pretty food savy when I got a job with a classically trained European chef, to say it was mind blowing was to sell it short. For the first time, I got an inkling into what a "real" chef is. It altered my life's path.

 

My food may not alter anyone else's life, but I still attempt to pay the enlightment, received from Chef F, forward.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #36 of 39
Quote:
Aunt Margie probably thinks Applebee's is top notch because that has been her exposure.

Exactly right, and exactly what I meant, Chef. I have found the same phenomenon even more so with say,

Hollandaise Sauce. Friends and family would  praise  eggs benedict at their local diner or restaurant--

only to listen to me say "Um this Hollandaise aint so good" But once I make them a nice rich scratch batch for comparison....

viola!

post #37 of 39

I make beur blanc everyday at my job an there's a couple of thing I always looking for. First I try to keep an eye on the white wine. Reducing it too far tends to make the sauce too acidic and kills the palate. I typically add cream in mine, a fair amount actually. For our menus intents and purposes our beur blanc needs to be pretty creamy, though its not necessary. If you do add cream, wait until it's reduced by at least half before you start working in any butter. If not it will be to runny and will look and feel too much like a broth. Obviously work the butter in with a wire whip to make sure it emulsifies. 

 

In terms of ratio, I guess it just depends on what your using it for. I'm just fine with equal parts cream and wine. Butter just work in until its thick enough to call a sauce and has the richness i'm looking for. I've also has a lot of success in terms of flavor working in things like lemon juice, lemon zest, leeks, and fresh herbs. I really don't think vinegar is necessary. If you need more acid, i'd rather work in a citrus fruit and add another dimension of flavor than just acidity.

 

Hope this helped a bit.

post #38 of 39
Ya slurry is not a good idea, my chef would kick you out if you did that.

Techniques are meant to be learned and tested through trial and error. Sure you can always make it easier, add cream, slurry, roux, or other stabilizer but let's be honest about what your doing.

Your not only making it easier and well less correct but your also changing the flavor and texture of the sauce.

It depends on the establishment but most places would find this acceptable and it may be perfectly ok for what they use it for.

For me I find things that ate difficult a challenge and try to achieve it in the best and possibly hardest way (not that Beurre blanc is hard to make) Some things are best left simple and I think butter sauces are one of them.
post #39 of 39
What makes a good beurre blanc? Tlc! The trick to not letting a beurre blanc break is to add the butter fast enough so that it infuses with the wine after the wine is reduced. Yes there are several recipes, I make this sauce on a daily basis. Holding it at about 90 degrees works for me.

If it does break...... heat some cream up and slowly stir your broken sauce into it. It should thicken up.

To prevent it from breaking in the first place..... well, don't look at it wrong! Even top chefs break a beurre blanc. I know, I work in a top 10 kitchen of 15 years. Play with it and see what works best for you. Have confidence in your skills. Also my advise is definitely to strain the shallots. I also use garlic and some kind of juice (I just made a beurre blanc with blood oranges tonight) did it break? No! Not because I'm experienced but because I got lucky.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › what makes a good beurre blanc?