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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Beurre blanc

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, beurre blanc means: A butter emulsion sauce made with a reduction of wine and vinegar, often with shallots.

In Turkish: beyaz tereyağı sosu

How it is used

Often served with fish; the sauce name literally refers to white butter.

Example sentences

  1. The cod was served with a delicate beurre blanc.

    The butter sauce provides a rich but acidic accompaniment.

  2. A shallot reduction formed the base of the beurre blanc.

    The reduced liquid is the starting point for incorporating butter.

Common collocations

  • beurre blanc sauce
  • citrus beurre blanc
  • emulsionA smooth mixture of two liquids that do not normally mix, such as oil and water or vinegar, held together by whisking and often by egg yolk or mustard.
  • reduceTo boil or simmer a liquid so that some of the water evaporates, making it thicker and its flavour stronger. The result is called a reduction.

More terms: Ingredients, Stocks & Sauces

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