Re: Learning to eat everything
[ QUOTE ]
[ QUOTE ]
beurre monte which is an emulsified butter sauce thats *very* hard to make
[/ QUOTE ]
I made it on my first try and every time since. Just a lot of whisking if you ask me.
[/ QUOTE ]
I'm supposed to be a pro and everything and it took me like 6 or 7 attempts to get it right [img]/images/graemlins/frown.gif[/img]
The trick I found was to dice the butter evenly to about 1cm cubes and whisk and whisk and whisk tho you can cheat by melting all the butter you want to use - blitzing it in a food processor and pouring the liquid slowly into the pan while you whisk.
In one of the first places I worked at we used beurre blanc sauce (basically the same thing) to go with smoked haddock fishcakes that I had to make every day - that sauce and having to cut tarragon into perfectly square pieces for the garnish took me at least an hour to do for the first couple of weeks and that was just *one* dish out of about 7 I had to prep for [img]/images/graemlins/frown.gif[/img]
|