Dress up asparagus with this luxurious tarragon butter sauce.
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As long as you reduce the white wine (acid) by at least two-thirds, you'll be good to go. The reduction doesn't technically have to be "syrupy"...the gastride just needs to be reduced enough to concentrate the flavors and to ensure the sauce isn't too thin in the end. As shown in the video, you can even reduce the gastride to a state referred to as "au sec" (dry). So, there is no problem - as long as you reduce sufficiently, you'll be able to make beurre blanc. Hope this helps!
Generally, other things can be substituted for the wine. You may want to watch the lessons on How to Make Beurre Blanc (if you haven't already) and also the How to Make a Pan Sauce lesson as there is more about this in those lessons. Cheers!
Rest assured, Hollandaise is in the pipeline...as are many many other lessons.
At the moment, we are trying to get through a few other categories. I guess that is the fun of teaching and learning to cooking...it never ends! Stay tuned, Hollandaise will be covered. Cheers!
I guess a beurre blanc based sauce is intended for white as opposed to red meats. Am I correct?
I once had pork chops with mushroom sauce in a restraunt and it was delicious. I think it may have contained a hint of brandy. What would be used as a base to make a mushroom sauce please?
You may want to watch the lesson on Beurre Blanc as there is quite a bit of information in there regarding what it is usually served with etc.
As for the mushroom sauce that you had it is hard to say what the base might have been. It was likely a cream sauce or even a stock based sauce. For more information on Sauces you may want to take the Pan Sauce lesson in the Cooking School. In fact, there is even a practice recipe that is a mushroom based sauce. Cheers!
Just tried this, and was successful in making a beautiful and tasty buerre blanc. However, the steamed asparagus was obviously still damp (and hot) and so when I spooned the buerre blanc on top, it became much too thin and watery. Should I be cooling and drying the asparagus before adding the buerre blanc to it?
It wouldn't hurt to pat the asparagus gently with some paper towel to remove the excess moisture once it comes out of the steamer. It's not necessary to completely cool the asparagus, but don't spoon the sauce over it when it is piping hot; otherwise, the beurre blanc can potentially split. Nice work on the sauce! Cheers!
I am glad you asked this question. Suddenly I realized how much easier it would be to be measuring butter by weight, than by volume. It led me to the following website which provides every imaginable combination of butter weight/volume conversion.
According to this converter:
1 Tbsp butter = 14.18 grams
Hi Leigh, you are correct that 1 tbsp of butter weighs precisely 14.18 grams; however, for quick and easy reference, a small measurement such as this is often rounded up to 15 grams; so, if you see a recipe, for example, that states 2 tablespoons butter, and if you choose to weigh it, you can weigh 30 grams of butter. Technically, you could weigh 28.36 grams (or 29); however, most scales only have 1-gram increments. Cheers!