Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi
Beurre blanc ("white butter" in French) or Beurre Nantais is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter, including a trace of lecithin,[1] is used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce.[2] This sauce originates in the cuisine of the Loire-Atlantique department.
^Chapman, O.W. (November 1928). "The Effect of Lecithin in Dairy Products upon Butter Fat Determinations". Journal of Dairy Science. 11 (6): 429–435. doi:10.3168/jds.S0022-0302(28)93658-9.
^Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla; Bevan, Anthony; Malley, Fred; Sicoli, Settimio (2017). On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition. Pearson Education Canada. ISBN 978-0-13-443390-5.[page needed]
Beurreblanc ("white butter" in French) or Beurre Nantais is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally...
: 635–636 Beurreblanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté...
typically served with eggs, fish, or certain types of vegetables. BeurreblancBeurre noisette French cuisine List of sauces Escoffier, Auguste (1903)...
Zesty Herb Yoghurt Main Salmon with Smoked Eel Potato Brandade and Lemon BeurreBlanc Dessert Apple and Berry Coconut Crumble with Custard WA Josh & Andi 7...
that need a relatively short cooking period; they may also be used in a beurreblanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads...
cohesive, scoring 22 points. Declan's steamed kingfish with tarragon beurreblanc and mandarin salad received fantastic reviews for the cooking of the...
in warm melted butter in a buttered toasted brioche roll, topped with beurreblanc sauce (made with white wine, butter and cream), dusted with dehydrated...
flavored with vinegar, salt, pepper, capers, watercress, and so on. Beurreblanc, a French sauce made of emulsified butter, also commonly served to accompany...
Dishes Entrée Pan Seared Scallops with Broccoli Ginger Purée and Lemon BeurreBlanc Main New Zealand Rack of Lamb with Kumara Purée, Asparagus, Tomatoes...
seasoned deep-fried shrimp stuffed with tasso sauteed in a hot sauce beurreblanc on top of pickled okra and bell pepper jelly). John's Roast Pork Philadelphia...
Ardnamurchan peninsula Watercress mousse Trout baked in sea salt with beurreblanc Poule au pot Grilled peaches and cream 21 September 1999 3.05 24 4 A...
Coriander Salad VIC Mitch & Laura Snapper Remoulade with Charred Fennel and BeurreBlanc VIC Tasia & Gracia Spicy Coconut Mussels with Lemongrass Rice SA Rosie...
fermented cream or milk. Beurreblanc – Emulsified butter sauce Beurre fondue – Food prepared by melting butter in water Beurre Maître d'Hôtel – Type of...
the judges. Jeremy's pan-seared cod with potato two ways and calamansi beurreblanc was criticized for not having enough sauce (after he split his first...
enjoyed Sarah's confit scallops with a compound butter sauce and herb beurreblanc, but felt that she had poured too much of the sauce onto the dish as...
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