The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can be better controlled. In this Chef’s Tip, we’ll walk you through the steps to create a basic buerre blanc.
The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can be better controlled. In this Chef’s Tip, we’ll walk you through the steps to create a basic buerre blanc.
