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.

---

Etymology

Origin of beurre blanc

1930–35; < French: literally, white butter

Example Sentences

See Examples For:

beurre blanc

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

From Salon ● May 29, 2024

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

From Washington Post ● Jul. 27, 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

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