beurre blanc

[bur blahngk, bœr blahn]

noun

French Cooking.

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

Word History and Origins

Origin of beurre blanc¹

1930–35; < French: literally, white butter

Example Sentences

Gail even noted that his charred pineapple beurre blanc was one of the best bites of the day.

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“It transcends the traditional tableside steak and lobster. Featuring a colossal miso-cured double chop Mishima long-bone rib-eye, it is expertly rolled out tableside by one of our chefs along with a lobster roulade. The dish is further elevated with a house-made shoyu-truffle beurre blanc, generously adorned with shaved black truffles, and perfectly complemented with Osetra caviar, tobiko and masago.”

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As he began to experiment with the ingredient, he found that adding lightly crushed boiled peanuts to a beurre blanc for pan-roasted flounder allowed him to play with the texture of the softened peanuts against the crispy exterior of the fish.

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She says the sweetness of the corn chip plays well with the saltiness of the caviar, although she calls herself a caviar purist at heart who prefers on her regular menu to serve the delicacy with nothing louder than a simple beurre blanc.

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I know it’s vague, but I want to go back to Port Townsend’s Finistère and order my entire meal over again, starting with the blistered shishito peppers and ending with the perfectly cooked salmon with sunchoke chips and miso beurre blanc sauce.

Read more on Seattle Times