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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.

asked by Droplet about 6 years ago

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5 answers 1258 views
Wholefoods user icon
added about 6 years 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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84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 6 years ago

The acid helps to keep the butter emulsified.

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7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 6 years 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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84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 6 years ago

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

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years 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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