The ratio of ingredients for the sauce is usually something like: Some people prefer to use unsalted butter, some to use “beurre demi-sel” (aka semi-salted butter.) In other areas of France, some people use all vinegar, some use all wine, some bit of both, some vinegar and water or vinegar and fish broth. It was reputedly first served in Anger at a restaurant called “La Poissonnière”, to accompany pike. In Anjou, France, the locals insist that Beurre Blanc should be made with the grey shallots they grow there, and the shallot should not be strained out. In the Nantes version, the shallots are strained out. One of her kitchen assistants was actually aiming to make a bérnaise sauce, but forgot some essential ingredients such as the egg and the tarragon. In Nantes, Beurre Blanc was reputedly first made locally under the auspices of a Madame Clémence Lefeuvre at the start of the 1900s for the Marquis de Goulaine at his château. There’s more than one recipe in France for Beurre Blanc, and in Nantes, many people like to add a tablespoon of heavy cream as well. This was popularized by the Joy of Cooking cookbook, but Irma Rombauer and her team didn’t just make this up. Some people like to stir in a small amount of cream for colour and consistency. The temperature range to work in, for what it’s worth, is 37 to 49 C (100 to 120 F.) When the sauce is made, you season to taste with salt and pepper. From this point on, it must never be allowed to get so warm that it even simmers. You cook the shallots and the liquid until the liquid has reduced to a thick syrup (this much can be done in advance.) Then, over low heat, you start adding the butter, melting it and whisking it in. It’s a very simple sauce with very few ingredients that is more about technique than ingredients. Note that the core recipe does not contain egg or lemon or peppercorns, either, as a few variations do. While many people add tarragon (or use wine vinegar flavoured with tarragon,) that is not actually part of the core “beurre blanc” sauce. It’s also served with vegetable such as asparagus. The sauce is traditionally used with fish and seafood such as poached fish, coquilles Saint-Jacques, and shellfish in general. It has a slightly sweet, slightly tangy taste conveyed by a velvety, underlying richness. It’s a creamy, thick, but light-textured pale yellow sauce made from butter, shallots, white wine, and white wine vinegar. Beurre Blanc (“white butter”) is actually a sauce, not a type of butter.
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