Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A sauce made with butter, shallots, and vinegar, white wine, or lemon juice.
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Patty chose to explore several of Jordan's seafood offerings on our last visit: Blue Lantern Bay Scallops $18, the small bay mollusks set against braised radishes, beurre blanc, fish sauce, sea buckthorn, and - yes, nasturtium!
Jay Weston: Good Evening Vietnam: Red Medicine Is Here Jay Weston 2011
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Patty chose to explore several of Jordan's seafood offerings on our last visit: Blue Lantern Bay Scallops $18, the small bay mollusks set against braised radishes, beurre blanc, fish sauce, sea buckthorn, and - yes, nasturtium!
Jay Weston: Good Evening Vietnam: Red Medicine Is Here Jay Weston 2011
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The emulsified butter sauces—beurre blanc, hollandaise, and their relatives—are described in chapter 11.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Most damaging to beurre blanc is letting it cool below body temperature.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The emulsified butter sauces—beurre blanc, hollandaise, and their relatives—are described in chapter 11.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Most damaging to beurre blanc is letting it cool below body temperature.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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This is really a beurre blanc type of sauce made with chicken juices.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Instead of hol-landaise, beurre blanc became popular.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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This is really a beurre blanc type of sauce made with chicken juices.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
-
Instead of hol-landaise, beurre blanc became popular.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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March 3, 2013