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.

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Etymology

Origin of beurre blanc

1930–35; < French: literally, white butter

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Example Sentences

See Examples For:

beurre blanc

But the fleshy centerpiece departs familiar territory with the addition of juicy peaches and tender black soybeans — they work, deliciously, from beneath the earthy mushroom — in a creamy beurre blanc spiked with sherry.

From Washington Post ● Aug. 12, 2022

If you're cooking French, don't swap sesame oil in for your beurre blanc.

From Salon ● Sep. 1, 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

Cover and keep the beurre blanc warm over low heat until the rutabaga pasta is ready.

From The New Yorker ● Jan. 29, 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

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