White butter. A classic sauce that is made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth.
A thick sauce of butter, white wine and vinegar.
This term means "white butter" and is a sauce made up of a wine, vinegar and shallot reduction. When almost prepared, chunks of cold butter are whisked into the sauce until it is thick and smooth.
an emulsified sauce made with butter and a white wine and shallot reduction.
a rich sauce containing white wine, vinegar, shallots and butter.
A classic French sauce made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. Beurre blanc, which means “white butter†in French, is served with poultry, seafood, vegetables and eggs.
An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time.
In French, beurre means butter, blanc means white…put the two together and you get white butter, or white butter sauce. A beurre blanc is made by making a reduction of white wine, shallots, peppercorns and herbs.
French sauce, meaning white butter. Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick.
classic reduced sauce of vinegar; white wine, shallots, and butter
In cooking, Beurre blanc—literally translated from French as "white butter"—is a rich, hot butter sauce made with a reduction of vinegar and/or white wine and shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice is sometimes used in place of vinegar and stock can be added as well). This sauce originates in the Loire Valley cuisine.