Buerre Blancs are typically mild, fragile, loose-emulsification sauces not meant to "gravy" a dish or even to "sauce" it, as most of us understand the term- rather, a buerre blanc is used to subtly drizzle to enhance an entree and impart quiet flavor to something.
Many feel buerre blancs are too touchy, too fickle, and over-rated. But I enjoy them a lot especially when just a whisper of something extra is needed.
Think of a buerre blanc in this 'sauce context', janie... The huge difference between store-bought mayonnaise and homemade mayo as far as thickness, heaviness and consistency? Well, you'll see about that degree of difference again between gentle burre blanc and most other typical suaces we most often use.
And as far as the mechanics behind making a buerre blanc? If you're familiar with the heavy wrist-action that the whisking of a hollandaise requires, making a buerre blanc genrally requires instead of heavy whisking- softer swirling of the handled-pan to incorporate whole butter loosely into other liquids forming a fragile emulsification.
Lastly, since buerre blancs are quite fragile, they don't typically hold up to time or temperature well (and defintiely not storing away and using as a leftover next day...). For restaurant service rather than made at the beginning of the night and held and served throughout the night's service as other sauces are, they're more typically prepared "to-order", "al a minute" one-by-one as single orders of an entree are being prepared ticket-by-ticket.
Many feel buerre blancs are too touchy, too fickle, and over-rated. But I enjoy them a lot especially when just a whisper of something extra is needed.
Think of a buerre blanc in this 'sauce context', janie... The huge difference between store-bought mayonnaise and homemade mayo as far as thickness, heaviness and consistency? Well, you'll see about that degree of difference again between gentle burre blanc and most other typical suaces we most often use.
And as far as the mechanics behind making a buerre blanc? If you're familiar with the heavy wrist-action that the whisking of a hollandaise requires, making a buerre blanc genrally requires instead of heavy whisking- softer swirling of the handled-pan to incorporate whole butter loosely into other liquids forming a fragile emulsification.
Lastly, since buerre blancs are quite fragile, they don't typically hold up to time or temperature well (and defintiely not storing away and using as a leftover next day...). For restaurant service rather than made at the beginning of the night and held and served throughout the night's service as other sauces are, they're more typically prepared "to-order", "al a minute" one-by-one as single orders of an entree are being prepared ticket-by-ticket.