anyone have any tips on how to do this? ive tried lecithin and NO2 but the sauce breaks. Help would be great!

use sucro. lecithine works with sauces with no fat, the more fat the less it works. sucro holds better

is there a version of sucro that isnt from el bulli? if so what would the english name of it be
also we share a last name kinda coincidental

you can also try xanthan gum.  it is an emulsifier as well as great at trapping air.  i haven't tried that application yet, but if you cannot find zanthan...or are looking for "the cheap" for a first go then try using "good seasons italian dressing mix."  it will cost you only a couple of bucks to test it...and it won't seperate when activated.  you can either use no2 to foam it, or am emursion blender.  good luck

Add xanthan slurry to your base before incorporating the butter.  And then add it to an isi canister.  Also if making a standard buerre blanc you could boil it with the slurry in and it wont break.  I use this with a foie gras foam.  works beautiful.

should hold with Versawhip