What You Need to Know
The 'blanc' technique uses acid (typically vinegar or lemon juice) to maintain a pH of 5–6, suppressing polyphenol oxidase activity that causes browning. Proteins coagulate at lower temperatures (70–80°C) without caramelization, while pectin-rich vegetables (leeks, onions) contribute polysaccharides for viscosity.
Essential for velouté sauces and delicate consommes where color purity matters. Common in preparations like blanquette de veau, where the ivory hue of the sauce is traditional. The restrained flavor profile allows other ingredients to shine.
Key Parameters
Temperature
°C - °C
Time
4 hours
2 hours - 8 hours
Equipment
Enameled stockpotChinois sieveCheesecloth
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Acid-mediated protein hydrolysis