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Old 08-08-2017, 09:45 PM   #1
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ISO help with beurre blanc

I've tried to make this a couple of times in the last few days and it's WAY too tangy. I'm following what appears to be a standard recipe/video.

1 cup ww
1/2 cup lemon juice
shallots
garlic
salt
pepper
dash of Worcestershire
dash of tabasco
1/4 cup cream

cook down. lower heat. add 2 sticks of cold butter slowly.

The texture is perfect. I just can't figure out the tang. Any advice?

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Old 08-08-2017, 11:30 PM   #2
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I've never made it, but a half-cup of lemon juice can pack a punch. My instincts tell me to dial that back and see what happens as a first step.

CD
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Old 08-08-2017, 11:46 PM   #3
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I'd suggest using another recipe. That seems like a lot of liquid, especially lemon juice.

Did you boil it all down to a syrup it's?
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Old 08-09-2017, 10:21 AM   #4
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Try dry white wine instead. BTW, Tabasco and Worcestershire Sauce aren't really part of a classic beurre blanc sauce. Whilst I'm not saying you shouldn't use them, I would suggest you take into account the sharpness they bring to your recipe as well.

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Old 08-09-2017, 11:11 AM   #5
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Quote:
Originally Posted by di reston View Post
Try dry white wine instead. BTW, Tabasco and Worcestershire Sauce aren't really part of a classic beurre blanc sauce. Whilst I'm not saying you shouldn't use them, I would suggest you take into account the sharpness they bring to your recipe as well.
I think "ww" is white wine.
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Old 08-09-2017, 01:07 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
I think "ww" is white wine.
Yes.

The OP used 1 cup of white wine and 1/2 cup of lemon juice

That sounds like way too much liquid to me
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Old 08-09-2017, 06:34 PM   #7
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thanks for the suggestions everyone. i will definitely try less lemon for sure.
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