Basic Beurre Blanc Sauce: Perfect for Fish and Seafood
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How to Make a Beurre Blanc
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Beurre Blanc is a simple emulsified butter-based sauce. It was created in the 1890s in western France and was originally called beurre Nantes. It is often confused with Béarnaise sauce, which uses liquid clarified butter and it is important that it is warm. In the case of beurre blanc, on the other hand, whole butter is used and it is important that it is as cold as possible. Beurre blanc tastes velvety and rich thanks to the butter, but it is also slightly sweet and spicy. @konghanskaelder @cla
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