Beurre blanc, also known as beurre nantais, is a traditional French sauce made from butter and white wine, originating from Nantes. Unlike other butter sauces that contain egg yolks and can curdle, beurre blanc is considered more foolproof, especially with the addition of cream. It is crucial to whisk in cold unsalted butter over low heat for a velvety emulsion. Versatile in application, beurre blanc can accompany a variety of dishes, such as seafood, chicken, and vegetables, and can be enhanced with herbs or lemon juice for added flavor.
Beurre blanc, a classic French sauce from Nantes, combines butter and white wine, known for being forgiving in preparation, especially with the addition of cream.
To create a smoother texture, strain the finished beurre blanc, or enhance its flavor visually with finely chopped parsley or tarragon before serving.
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