When all the butter has been incorporated, the mixture should be a thick pale yellow sauce. Of course you can use a cooking thermometer or a double boiler. If it’s too hot to touch this means the temperature is too high and you need to turn the heat off again, while continuing to whisk. I find that maintaining the sauce at 50 ☌ (122 ☏) works well which is what your hand can bare. I turn the heat off periodically and check the temperature of the bottom of the pan lightly with a bare hand. Ensure the temperature of the sauce does not exceed 65 ☌ (150 ☏) to avoid the sauce failing. ![]() ![]() Now turn the heat back to low and repeat the process of adding more butter and whisking. When the first pieces of butter have melted, whisk more vigorously and add more butter continuing to whisk. Turn the heat off and add 2 or 3 pieces of butter one at a time while stirring gently with a whisk until the butter starts to melt. ![]() When the butter has melted and foaming add the shallots and leave to "sweat" for a minute until the shallots are translucent.Īdd the white wine and vinegar and leave to reduce until you are left with a tablespoon of liquid. In a thick bottom pan over low heat, start by melting a small piece of butter. Peel and finely dice the shallots, measure the white wine, white vinegar and cut the butter in small pieces. Start by preparing and weighing the ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |