Comments on: Butter Sauces http://rogueestate.com/2010/05/11/butter-sauces/ Better living through culinary excellence Fri, 24 Feb 2012 01:39:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jack http://rogueestate.com/2010/05/11/butter-sauces/comment-page-1/#comment-938 Jack Sat, 20 Nov 2010 07:24:21 +0000 http://rogueestate.com/2010/05/11/butter-sauces/#comment-938 Sorry for the late response, I was gearing up for a vacation when you commented. The "old fashioned way" will still give you a broken mess of fat and acid. Whipping the cold leftovers bit by bit into reduced cream is the only way to bring it back to life, and do that right before serving as it won't be stable for long. Any leftovers the second time around are pretty much garbage. Glad you found this post helpful! I have a few posts dealing with stocks and sauces you may also find interesting. Sorry for the late response, I was gearing up for a vacation when you commented.

The “old fashioned way” will still give you a broken mess of fat and acid. Whipping the cold leftovers bit by bit into reduced cream is the only way to bring it back to life, and do that right before serving as it won’t be stable for long. Any leftovers the second time around are pretty much garbage.

Glad you found this post helpful! I have a few posts dealing with stocks and sauces you may also find interesting.

]]> By: Cindy http://rogueestate.com/2010/05/11/butter-sauces/comment-page-1/#comment-931 Cindy Mon, 08 Nov 2010 03:23:50 +0000 http://rogueestate.com/2010/05/11/butter-sauces/#comment-931 Excellent post. I made my first beurre blanc tonight - or so I thought, but it did call for cream. I appreciate your correcting my mis-conception and providing so much useful information on the topic. I'm just a mom, not a chef but I've been branching out, trying new things. I was trying to figure out what to do with the leftover sauce (I ended up with way to much) when I came across your article. Will I be able to reheat the old fashioned way since I made it with cream or should I still use your technique? Excellent post. I made my first beurre blanc tonight – or so I thought, but it did call for cream. I appreciate your correcting my mis-conception and providing so much useful information on the topic. I’m just a mom, not a chef but I’ve been branching out, trying new things. I was trying to figure out what to do with the leftover sauce (I ended up with way to much) when I came across your article. Will I be able to reheat the old fashioned way since I made it with cream or should I still use your technique?

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