- Joined Jul 17, 2009
I was kind of scared to sound dumb at first when asking this question, but I just have to know. If people worry about a beurre blanc splitting, why don't they use clarified butter instead of chunks of butter? That way, all the water is gone and the sauce won't split right? Well, I'm gonna do the very traditional scallops and beurre blanc tommorow, so I'll try it with clarified butter.