Buerre blanc sauce ingredients (approximately 4 portions):
✔️ chalot 1/2
✔️ white wine 2 tablespoon
✔️ white vinegar 1 tablespoon
✔️ butter 100 gr / 3.5 oz
✔️ optionally: liquid cream 2 tablespoon
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5 Comments
Dear Chef Vivien,
I would greatly appreciate your expertise in clarifying the distinction between beurre monte and beurre blanc. Despite conducting research on beurre monte, I have encountered numerous references to beurre blanc, leading me to question whether these two sauces are essentially identical.
As I am planning to prepare a lobster risotto, I would value your guidance on the most suitable sauce for this dish. Specifically, I intend to poach the lobster and would like to know whether beurre monte or beurre blanc would be the more appropriate choice.
Thank you for your time and consideration.
Chef Vivien, votre accent et élocution sont affreux. Mettez un sous titrage. Merci
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