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

It can brown, bake, clarify, and emulsify into a beurre blanc, he assured me.

From Salon • Jan. 4, 2022

After so many months of meal planning during the pandemic, it was tellement agréable to let someone else prepare the fish with beurre blanc sauce.

From Washington Post • Jul. 22, 2021

Make the beurre blanc: Cut 8 tablespoons of the butter into chunks and set aside in a cool place.

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