Butter is actually a easy combination of fats and water. The key to creating beurre blanc, often known as beurre nantais, is to protect its make-up by permitting every addition of butter to soften easily into the sauce as you whisk it, earlier than including the subsequent piece of butter. By no means let the sauce come to a boil as soon as the butter is added, which is able to trigger it to separate. Some restaurant cooks add a little bit heavy cream to the wine discount earlier than whisking within the butter, to make sure a easy and secure sauce. This recipe relies on one in Mastering the Artwork of French Cooking by Julia Little one, Louisette Bertholle, and Simone Beck. Serve with fish, poultry, or greens.
