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Examples
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Once I reduced it, there was a tablespoon of flavorful water left, and I added two tablespoons of butter and whisked it into a tenuous emulsion over medium-high heat what they call a beurre monté, which I poured over the vegetables.
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Once I reduced it, there was a tablespoon of flavorful water left, and I added two tablespoons of butter and whisked it into a tenuous emulsion over medium-high heat what they call a beurre monté, which I poured over the vegetables.
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In a small bowl, mix the butter and flour to form a paste (called a beurre manié).
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In a small bowl, mix the butter and flour to form a paste (called a beurre manié).
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In a small bowl, mix the butter and flour to form a paste (called a beurre manié).
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In the recipe books of La Varenne and Pierre de Lune, we can find a hollandaise-like “fragrant sauce,” the cream-like emulsion still called beurre blanc or “white butter,” and the thin court bouillon “short-cooked bouillon” traditionally used for poaching and serving fish.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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In the recipe books of La Varenne and Pierre de Lune, we can find a hollandaise-like “fragrant sauce,” the cream-like emulsion still called beurre blanc or “white butter,” and the thin court bouillon “short-cooked bouillon” traditionally used for poaching and serving fish.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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I hate the idea of beurre rouge so thick with demi-glace it doesn’t blend with the oil released from seared foie, and I hate any of this on a fish course.
Augieland 2008
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I hate the idea of beurre rouge so thick with demi-glace it doesn’t blend with the oil released from seared foie, and I hate any of this on a fish course.
restaurants 2008
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I hate the idea of beurre rouge so thick with demi-glace it doesn’t blend with the oil released from seared foie, and I hate any of this on a fish course.
Augieland: 2007
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