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Tuesday, Feb 28, 2012 on Food.com
“This sauce is a modern rendition of Julia Child's Buerre Blanc sauce. The acidic base of the reduced lemon and wine is what helps hold the butter in suspension. Now days we add cream to stabilize it and make it easier on us. Don't microwave it to rewarm it. It breaks down. Reheat gently and wisk till smooth. If it becomes broken (butter sep... ”