ISO help with beurre blanc

[trae]

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?

 

[caseydog]

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

 

[jennyema]

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?

 

[di reston]

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.

di reston



Enough is never as good as a feast Oscar Wilde

 

[GotGarlic]

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.

 

[jennyema]

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

 

[trae]

thanks for the suggestions everyone. i will definitely try less lemon for sure.