In cooking, Beurre blanc ("white butter" in French) is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Vinegar (from Old French vinaigre sour wine) is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. ... Binomial name Citrus X limon {{{author}}} Lemons are the citrus fruit from the tree Citrus X limon. ...
The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bearnaise sauce for a fish dish he was serving. The French Republic or France (French: République française or France) is a country whose metropolitan territory is located in western Europe, and which is further made up of a collection of overseas islands and territories located in other continents. ... Bird and fish eggs are common food sources. ... Bearnaise sauce (French: Sauce B arnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ...
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.
It is not uncommon to see recipes that include a beurreblancsauce to which heavy cream has been added as a "stabilizing agent".
During the preparation of an important dinner, the head chef asked an assistant to prepare a bearnaise sauce intended for fish, to which the assistant forgot to add the tarragon and egg yolks.
Beurreblanc (French meaning "white butter") is considered one of the "modern" sauces.
Beurreblanc basically takes "mounting with butter" (the process of whisking in butter at the end of a sauce to add shine and flavor) to the extreme, such that the sauce itself is a liquid, flavored, butter.
Beurreblanc is often served over fish, such as salmon, often when poached.
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