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cooking techniques, recipes, sauces

Sauce #01: Beurre Blanc : White Butter Sauce.

January 6, 2013 No Comments

The ratios are extremely forgiving, no 2 recipes look the same. This means things can be simplified in terms of quantities and flavored easily adjusted. Beurre Blanc is a combination of an acidic liquid that’s reduced, shallots and butter. Experimentation is key. A little knowledge about how emulsions form and work helps in the making […]

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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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