beurre blanc


Also found in: Wikipedia.

beurre blanc

 (bûr′ blängk′, bœr bläN′)
n.
A sauce made with butter, shallots, and vinegar, white wine, or lemon juice.

[French : beurre, butter + blanc, white, not browned.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

beurre blanc

n
(Cookery) French cookery an emulsion of cold butter in a white wine or vinegar and shallot reduction
[French, literally: white butter]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

beurre blanc

(ˈbɜr ˈblɑŋk, ˈblɑ̃)

n.
a sauce of reduced white wine, vinegar, and shallots, with butter beaten in until thick.
[1930–35; < French: literally, white butter]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
References in periodicals archive ?
Serve with the halibut, new season crushed Jersey royals, cauliflower puree and florets, caper and dill beurre blanc For the potatoes: 500g Jersey royals 10g wholegrain mustard 30g butter DIRECTIONS Place the potatoes in a pan of cold water bring to the boil and cook until tender approx 15-20minutes.
Jack admits that she thought twice about including cannellini beans in beurre blanc, a classic French sauce often served with scallops.
For her, the defining example is the cannellini beurre blanc, which she says is "a recipe I'd not cooked myself in seven years as a food writer, because I thought I was too working class to make beurre blanc - I thought beurre blanc was for other people".
Add the onion, garlic, tomato puree and y tast beans CANNELLINI BEURRE BLANC INGREDIENTS: (Serves 2) 1 x 400g tin of cannellini beans or haricot beans, drained and rinsed; 800ml vegetable or chicken stock; 120g small pasta shapes; Pepper; For the beurre blanc: 4tbsp white wine or cider; 4tbsp white wine vinegar or cider vinegar; 1tbsp garlic paste or 2 fat cloves of garlic, finely chopped; 25g butter METHOD: 1.
When the pasta is soft, combine with the beurre blanc sauce.
For those who prefer fish, the Blackened Barramundi in beurre blanc sauce, with roasted potatoes and snow peas, is spot on.
The Loire is France's longest river, emptying into the Atlantic, so saute your favorite river fish and serve with butter sauce for a Loire classic, Poisson de Rivire au Beurre Blanc. Wine shops, about $14.99.
The main course will be comprised of ingredients from the heart of French cuisine such as oyster sauce, sea fruit with creamy cream, vegetable ratatouille, dauphinoise potatoes, duck fat pomme ch'e2teau, braised leeks and fennel, seabass beurre blanc and pot au feu, coq au vin, cassoulet au canard, steak diane, navarin of lamb and barigoule of spring vegetables.
The main course will be comprised of ingredients from the heart of French cuisine such as oyster sauce, sea fruit with creamy cream, vegetable ratatouille, dauphinoise potatoes, duck fat pomme chateau, braised leeks and fennel, seabass beurre blanc and pot au feu, coq au vin, cassoulet au canard, steak diane, navarin of lamb, barigoule of spring vegetables, and of course the experience is not complete without a taste of a variety of famous French sweets & savory that will take you on an delectable trip.
The former Fair City star serves up a pub starter of Doolin crab claws in a creamy beurre blanc sauce in the fine dining setting.
Seven-course Winemaker Dinner with William Rose Wines, with winemaker Mark Nicholl and chef Kevin Ables; a sample of what will be served: 2015 Riesling paired with smoked trout rillettes; 2016 Prohibition Ros paired with chioggia beets, fried mint and lemon and goat cheese mousse; 2016 Pinot Gris paired with Alaskan halibut and steamed Napa cabbage rolls with wild mushrooms; 2016 Nouveau Pinot paired with sable fish with eggplant pulp, arugula, bacon and a beurre blanc sauce, and 2015 Clonal Select 777 Pinot paired with roast ribeye with potatoes, pine nuts and mole sauce.