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

See Examples For:

beurre blanc

The pan-seared salmon was another highlight, served over zucchini with coconut beurre blanc and curry-chili crisp.

From Salon ● Jun. 11, 2026

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

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