Beurre Blanc

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Traditionally, a beurre blanc consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter. Once the basic technique has been mastered, don't be afraid to experiment with new ingredients. Many modern variations exist employing any number of herbs and flavorings. The sauce, whose name means "white butter," traces its roots to the French cuisine of the Loire Valley, and would be conventionally served with river fish, like trout or pike. Correctly prepared, a basic beurre blanc should be creamy and tangy with a good savory component, pairing well with lean meats, particularly fish. I recommend it highly with a nice preparation of pan-seared halibut, seasoned simply with salt and pepper. What follows is a recipe for a simple, semi-traditional beurre blanc.

Cuisine: France · categories: French recipes; Recipes; Recipes for sauces and condiments; Recipes using butter; Recipes using heavy cream; Recipes using lemon juice; Recipes using wine; Recipes without cooking time; Recipes without servings; Vegetarian recipes

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