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Red Seal Cook

Category - Sauces

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Which ingredient is added to a beurre blanc in order to stabilize it?

Cream
Corn starch
Gelatin
Roux

Explanation

Answer: A- While it’s not entirely necessary, cream stabilizes the finished sauce, reducing the risk of the sauce breaking or burning. Cream should be added in the beginning after the shallots and wine have been cooked au sec.

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Red Seal Cook

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Red Seal Cook

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