Beurre Blanc

Many beurre blanc recipes call for adding between 1/2 and 1 tsp of lemon juice at the end. I was wondering if this plays any chemical role to the sauce or if it is added to enhance flavor? Thank you.

  • Posted by: Droplet
  • September 19, 2011


boulangere September 20, 2011
Agree with Greenstuff. The acid helps set the emulsion by rapidly coagulating proteins, and also adds a layer of flavor.
Greenstuff September 19, 2011
Oh no, that would be for flavor. I've seen recipes with just lemon and just vinegar.
Droplet September 19, 2011
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?
Greenstuff September 19, 2011
The acid helps to keep the butter emulsified.
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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