from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A sauce made with butter, shallots, and vinegar, white wine, or lemon juice.
Patty chose to explore several of Jordan's seafood offerings on our last visit: Blue Lantern Bay Scallops $18, the small bay mollusks set against braised radishes, beurre blanc, fish sauce, sea buckthorn, and - yes, nasturtium!
Most damaging to beurre blanc is letting it cool below body temperature.
The emulsified butter sauces—beurre blanc, hollandaise, and their relatives—are described in chapter 11.
Instead of hol-landaise, beurre blanc became popular.
This is really a beurre blanc type of sauce made with chicken juices.
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