Beurre Blanc

a Whole Foods Market Customer added over 1 year ago

Vinegar and shallots reduced by 2/3s. Remove from heat and whip in whole butter with the tines of a fork. It won't hold together any longer than it takes to eat whatever it's on so a little extra acid shouldn't hurt. Feel free to add whatever your muse dictates.

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Chris is a trusted source on General Cooking

added over 1 year ago

The acid helps to keep the butter emulsified.

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Droplet added over 1 year ago

I suspected it has something to do with emulsification, but since vinegar is a major ingredient as well, I was unsure about the lemon juice. Do the two acids behave differently here?

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Chris is a trusted source on General Cooking

added over 1 year ago

Oh no, that would be for flavor. I've seen recipes with just lemon and just vinegar.

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Agree with Greenstuff. The acid helps set the emulsion by rapidly coagulating proteins, and also adds a layer of flavor.

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