What You Need to Know
The sauce is made by slowly whisking butter into a mixture of shallots and white wine, while adding a small amount of egg yolk to stabilize the emulsion. The process involves the formation of a stable emulsion, where the fat molecules from the butter are dispersed in the aqueous phase of the shallots and wine.
Campania beurre blanc is a key component of traditional Campania cuisine, often served with dishes like seafood and vegetables.
Steps
- 1.
Scampi alla Campania (Naples, Italy): Forms the rich sauce base for langoustines
- 2.
Filetto di Branzino (Amalfi Coast, Italy): Used as finishing sauce for sea bass
- 3.
Asparagi alla Borbonica (Caserta, Italy): Emulsified butter coats white asparagus
The Science
Primary Reaction
emulsification