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Tried using salted butter in my beurre blanc... big mistake

I ran out of unsalted mid-service last Thursday and figured 'how different can it be?'... ended up with a broken, greasy mess that tasted like a salt lick. Had to trash 3 quarts of butter and start over. Took me 45 minutes to re-emulsify a new batch while tickets piled up. Anyone else learn this the hard way?

2 comments

2 Comments

dixon.daniel3d ago

Did you temp the butter before you added it to the reduction?

faith_schmidt3d ago

Three quarts of butter at $6 a pound, how much did that mistake cost you?