Beurre blanc is a simple emulsified butter-based sauce that is great with fish or seafood. Compared to mother sauces such as velouté which have been around since at least the 1600s beurre blanc is a relative newcomer (and not a culinary mother sauce). It originated in the 1890s in Nantes a city in western France near the Atlantic coast and was originally called beurre Nantes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2016-04-07 21:06:33 |  1,537,875 Views |
How to Make a Butter Sauce – Beurre Blanc – French Butter Sauce Recipe
Legend has it that a chef named Clémence Lefeuvre (or in some stories her assistant) made a béarnaise sauce but forgot to add the egg yolks. Historical anecdotes aside people sometimes confuse these two sauces. Béarnaise is made with liquid clarified butter and it is important to keep it warm. In contrast beurre blanc uses whole butter and it is important to keep it as cold as possible.
Beurre blanc tastes velvety and rich thanks to butter but is also slightly sweet and spicy. It pairs beautifully with fish and seafood. Good wines for the reduction are Chablis sauvignon blanc or chardonnay but any drinkable dry white wine will do.
"Creamy tangy and full of flavor this classic sauce reminds me (especially my arm) of cooking school. I served it over grilled salmon and steamed broccoli and it was heavenly. Just know that it takes a little time and arm strength to make." —Victoria Heydt
