beurre blanc

American  

[bur blahngk, bœr blahn] / ˈbɜr ˈblɑŋk, bœr ˈblɑ̃ /

noun

French Cooking.

1. a reduction sauce of wine vinegar and shallots, cooked with butter and beaten until thick and foamy.

---

Etymology

Origin of beurre blanc

1930–35; < French: literally, white butter

Example Sentences

See Examples For:

beurre blanc

In fact, don't make beurre blanc, or anything else defined by the particular flavor of butter.

From Salon ● Sep. 1, 2021

Maryland blue crab draped with lemon beurre blanc and presented on a crisp wonton nets another rich pleasure.

From Washington Post ● Jul. 27, 2021

Rabbit and duck rillettes, onion soup with lardons tucked inside, classic escargots, steak frites, boudin blanc, halibut with beurre blanc, and profiteroles speak the language of a room done with red leather banquettes and mirrors.

From New York Times ● Dec. 3, 2019

I became fascinated by emulsions, the mixing of liquids that happens in fancy sauces like beurre blanc and hollandaise but also in the simplest vinaigrette.

From The New Yorker ● Nov. 18, 2019

This was back in mid-’90s, when pan-seared fish filets with beurre blanc served over a bed of “beluga” lentils were all the rage.

From Slate ● Oct. 11, 2018