How to Make a Butter Sauce

1. When making beurre blanc, the butter should be:

• a)  added all at once.
• b)  added a bit at a time until the emulsion is stable.
• c)  warm.

2. Which video best demonstrates that the gastride has been sufficiently reduced to make a beurre blanc?

• a) 
  
• b) 
  

3. Citrus juice should not be used to make beurre blanc.

• a)  True
• b)  False

4. To fix a split beurre blanc, a touch of cream can be whisked into the sauce while vigorously whisking to re-emulsify the ingredients.

• a)  True
• b)  False

5. For the best results, the butter used to make beurre blanc should be:

• a)  soft.
• b)  at room temperature.
• c)  cold.
• d)  frozen.

6. Fresh herbs should be added to beurre blanc __________________ cooking.

• a)  at the beginning of
• b)  during
• c)  at the end of

7. Beurre blanc, which has been left to solidify, can be melted and re-whisked to bring it back to its proper consistency.

• a)  True
• b)  False

8. Beurre blanc translates to “white butter”.

• a)  True
• b)  False

9. Beurre blanc is classically seasoned with black pepper.

• a)  True
• b)  False

10. Beurre blanc should only be served with fish.

• a)  True
• b)  False

11. When making a flavorful beurre blanc, salted butter is always used.

• a)  True
• b)  False

12. For the best control, beurre blanc should be made over low heat.

• a)  True
• b)  False

13. Heavy cream is sometimes used in beurre blanc to:

• a)  mellow the flavors.
• b)  make the emulsification more stable.
• c)  add richness.

14. Beurre blanc must always be strained.

• a)  True
• b)  False

15. A traditional beurre blanc consists of shallots, white wine vinegar and butter.

• a)  True
• b)  False

16. When holding beurre blanc over a bain marie, the sauce should be whisked and thinned out periodically with:

• a)  water.
• b)  stock.
• c)  wine.
• d)  cream.
• e)  any of the above.

17. Any type of aromatics can be used to make a gastride.

• a)  True
• b)  False

18. As long as you have finely-diced aromatics + an acid + cold butter, you can create a variety of different beurre blanc-style sauces.

• a)  True
• b)  False