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

Example Sentences

I then drizzled the beurre blanc over the top.

From Salon • Sep. 7, 2022

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

From Washington Post • Jul. 27, 2021

He then finishes the softened strips in a beurre blanc, which, thanks to the alchemical magic of emulsification, isn’t repelled by the water clinging to the noodles but magnetically adheres to it instead.

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

But not until the early ’80s did it begin appearing with merciless persistence at restaurants across Manhattan, in tart after tart, fruit salads, compotes and even savory dishes, lending an algal tinge to beurre blanc.

From New York Times • Apr. 16, 2018