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BEURRE BLANC curdled what to do?

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BEURRE BLANC curdled what to do?

digkv | Jun 7, 2007 06:42 PM

So I made a lime-chardonnay beurre blanc and it came out wonderfully but I made it early so would pop it in the microwave ever so often. But I left it too early on the last nuking and now my sauce has curdled. The steps to make it, I reduced red onion with some chardonnay and lime juice until there were like 2 tablespoons of liquid then i slowly whisked in frozen butter on and off low heat. can i save this sauce or is it forever lime juice with butter on top?

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