Beurre blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey 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 Loire Valley cuisine.
A beurre blanc to which cream has been added as a "stabilizing agent" is called a Beurre nantais.
Chef Clémence Lefeuvre invented beurre blanc, apparently by accident, some time around the beginning of the 20th century. She served this sauce at her restaurant "La Buvette de la Marine" in the hamlet of "La Chebuette" in the village of Saint-Julien-de-Concelles situated on the banks of the Loire River, a few kilometers upstream from Nantes. Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine.
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Beurre blanc, en.wikipedia.org
Beurre Blanc, aftouch-cuisine.com
Beurre Blanc Recipe, saveur.com