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Jul 10, 2010 02:40 PM

Beurre Blanc - cold/warm - salted/unsalted ?

When making beurre blanc do you use cold or warm butter, and do you use salted or unsalted butter? Why one over the other? Until yesterday I thought you used cold unsalted butter but just heard Bourdain tell us to use warm salted butter. What's the deal?

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