This video will teach you how to make a stabilized beurre blanc using Xanthan Gum. For more information, you can check out this episode's show notes by going to: stellaculinary....
Depends on how much you're making. Add a sprinkle (about 2g) to your liquid phase and then emulsify your butter. After all of your butter is emulsified, if the beurre blanc still looks a little thin, add a sprinkle more. Since it will thicken almost immediately, you can keep on sprinkling in the xanthan gum until you reach your preferred viscosity. Careful though, if too much xanthan gum is used, it will give your sauce a "snotty" texture. Sorry for the vague measurements in the video.
I use xanthan gum in batches of beurre monte sauce and keep it in the fridge. Great for making sauces on the fly. I use .25% xanthan gum by weight and pour the beurre monte into one of those butter stick silicone molds.
Jacob Burton should't be called tradional beurre blanc when you add 6 lemons and a load of sugar+ blending the lot. Beurre blanc is just a reduction of dry white wine, shallots and cream with nobs of cold butter whisked in + seasoning. i can understand you want to stabilize with Xantahan. Your interpretation of the sauce makes the french chefs curl their toes.
@@yannickd2000 but when you use cream it is called 'sauce fleurette' with a lower fat content. Cream has about 34 - 40 % fat content. Butter sits high in the 80's.
