This should keep it warm for a while, you can always turn the heat up again. You may also want to add a touch of heavy cream. It might remain suspended in the … Heat one tablespoon butter in a medium saucepan over medium heat until foamy. Boil the mixture until it is thick... 2.

It will help it hold together. You can also work in some citric acid (orange, lemon), quickly sautee some strawberries and serve as a fresh salad over spinach. Slowly whisk in butter, just a few cubes at a time until fully melted. I would boil water in a pot, turn it off, then put your beurre blanc in it (as in a double boiler). Simmer slowly until it reduces to the consistency of a thin syrup -- about 5 minutes.

One of the darlings of this new style was a butter sauce called “beurre blanc,” a simple reduction of wine and vinegar, finished with whole butter. Last edited: Dec 31, 2012 Reduce the heat to very low, and add the cream, salt, and pepper. Reheating the sauce can be difficult, as the emulsion can separate easily. Re-heat it slowly over really low heat. Normally, after my reduction is done, I add a little bit of cream, let it reduce a bit, then add my butter cubes, keeps for the whole service. Then, start adding the butter a tablespoon at a time. Reduce heat to the lowest setting and whisk in about 2 cubes of butter.

Bring to a simmer and cook until reduced by about half, 10–12 minutes. Instructions Place the vinegars and wine with the herbs, spices, and shallots in a small-medium saucepan and bring to a simmer. It will help it hold together. Generally, cooks advise to either make it on the spot, or keep it warm in a thermos for up to two hours. Step 1. Put in a small saucepan the white wine, the vinegar and the shallot. You may also want to add a touch of heavy cream. 3.

Ensure that the heat is very low. Then you can slowly reheat it in the stove top under a very low flame. Place wine, lemon juice, cream, shallots, and cream in a saucepan. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.

Pour it over potatoes. If the beurre blanc hasn't de-emulsified as it cooled, it could work the same way. I would boil water in a pot, turn it off, then put your beurre blanc in it (as in a double boiler).

The wine is the big unknown since alcohol doesn't freeze. If possible, use a double boiler. Bring to a simmer over medium-high heat. Normally, after my reduction is done, I add a little bit of cream, let it reduce a bit, then add my butter cubes, keeps for the whole service.

Simmer until the liquid has reduced to about 2 tablespoons. In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Whisk in the cold cubes of butter, one by one. Re-heat it slowly over really low heat.