Beurre blanc

Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are sufficient to form a stable emulsion. In the absence of sufficient emulsifiers, beurre blanc is prone to breaking, particularly if exposed to too much heat after emulsification.

The sauce was invented around 1900 in the town of Nantes, which is located in the western part of France. It is a specialty of the Loire Valley, particularly in the areas around Nantes and the lower Loire. The name "beurre blanc" literally translates to "white butter" in English.

Etymology

The term "beurre blanc" is derived from the French words "beurre", meaning butter, and "blanc", meaning white. This is a reference to the color of the sauce, which is white due to the use of white wine or vinegar and the emulsification of butter.

Related Terms

• Beurre rouge: This is a variation of beurre blanc that is made with red wine vinegar instead of white wine or vinegar. The name "beurre rouge" translates to "red butter" in English, which is a reference to the color of the sauce.
• Beurre noir: This is another variation of beurre blanc that is made by browning the butter before it is emulsified. The name "beurre noir" translates to "black butter" in English, which is a reference to the color of the sauce.

See Also

• French cuisine
• List of sauces
• Emulsion

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