Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I know that it should remain tepid (butter melts at about 35C), but I never seem to get it right. So:
- How do you do it?
- If it splits and you have (almost) no additional ingredients, how do you re-emulsify it?