Note to my future self about beurre blanc

It seems that beurre blanc, or whatever it is that I make when I try to make beurre blanc, isn't half so fragile as I believed.

I made a batch on Sunday night and it's been sitting, covered, at room temp since then. When we've wanted to use it, we just throw it in the microwave for 15-20 seconds and then whisk it a bit. The sauce comes right back together and tastes fine. I'm sure that I would notice some difference if I were a super taster, but I'm not, so I don't.

This is just fabulous for Andrea and I: we both like beurre blanc a lot, but it's a bit too much of a hassle to make for a single dish. Plus making only two servings is pretty much impossible. So being able to make a half recipe from Techniques and eat it over the course of a couple meals is most excellent.