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Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) 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 ...
Drawn butter is melted butter, [1] [2] often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter, [3] while others insist that it should not be clarified. [4] When it is served with seafood, diners often add lemon juice to it.
According to records, three customers came to her establishment "La Buvette De La Marine" for lunch and she wanted to serve the pike that they ordered with some béarnaise sauce. However, she forgot to add the tarragon and egg yolks when preparing the sauce, thus accidentally inventing the beurre blanc sauce.
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Fish are seen in the cuisine, often served with a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and goat cheeses. Young vegetables are used often, as are the specialty mushrooms of the region, champignons de Paris. Vinegars from Orléans are a specialty ingredient used as well. [12]: 129, 132
Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan.
Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water. [1] The preparation serves to maintain the butter as an emulsified and creamy concoction. [ 1 ] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to ...
10-Pound Butter Ball (served during bread service); "Hot Lobster Roll" – butter three ways: lobster claw and tail meat soaked in warm melted butter in a buttered toasted brioche roll, topped with beurre blanc sauce (made with white wine, butter and cream), dusted with dehydrated lobster roe and served with homemade potato chips. "Lobster ...