Making a Buerre Blanc Sauce (Video)

[Warpy]

3. Even the great Julia Child pronounced it "burr,"

which is a little bit closer to the French pronunciation (so my six years of French tell me, anyway).

It's an overlooked sauce that packs a massive flavor punch, probably because cooks are nervous about doing the reduction or nervous about eating that much butter. The flavor wallop means you use far less of it than that awful gravy you get in a jar. It's also timed to having meat rest after roasting, so it's all good.

The only other cheat I know of for emulsion sauces like this one is a pinch of dried lecithin from the health food store. That will hold an emulsion together come hell or high water, so if you have extremely late dinner guests, consider whisking it into your sauce.