Technique
Frothy sauce (made with beurre blanc)
Making a frothy sauce starting with a beurre blanc
Equipment needed- Pan
- Conical sieve
- Whisk
- Hand blender
Ingredients
Step-by-step
Add the Debic Culinaire Original and reduce to the required thickness.
Add the mounting butter (see mounting butter technique here).
Froth the sauce with a hand blender.
Tips
- Hold the hand blender on the surface of the sauce so that it will be infused with air.
- By adding butter, you can froth the sauce till it is nice and airy with a hand blender.
- This recipe is also ideally suited to be frothed using a siphon.
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