What You Need to Know
Blending butter and water to create a smooth emulsion, using the natural emulsifiers in butter.
Lombardy chefs use this technique to create a beurre blanc sauce for fish and vegetables.
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Creates the velvety finish for the saffron-infused rice
- 2.
Tortelli di Zucca (Mantua, Italy): Forms the base of the sage butter sauce
- 3.
Ossobuco (Lombardy, Italy): Enriches the gremolata-topped veal sauce
The Science
Primary Reaction
Emulsification