Beurre blanc

Emulsified butter sauce

Beurre blanc or Beurre Nantais is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine 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, 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. This sauce originates in the cuisine of the Loire-Atlantique department.

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