Try this Molecular Beurre Blanc recipe, or contribute your own.
Suggest a better descriptionDry blend agar and propylene glycol alginate, and disperse in cold liquid.
Heat to 95C / 203F. Cool until fully set, about 10 min.
Puree to fluid gel.
Reserve.
Wine reduction - Reduce until almost syrupy, and strain.
Measure 20 g of reduction, and reserve.
Melt butter. Whisk Lecithin into warm butter.
Blend reserver wine reduction with fluid gel.
Slowly pour in warm butter mixture while blanding with rotor-stator homogeniser or other high-shear appliance until fully emulsified.
Season, and serve hot with poached lobster (below), or cool and refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 206 | ||
Calories from Fat: 183 (89%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20.3g | 27 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 5mg | 0 % | |
Potassium 49mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
Homard Poached in Ultra-stable Beurre Blanc
It's a component of this recipe
— Latexiron
What would you serve with this? Link in another recipe.