Sauce obtenue par émulsion chaude sur réduction d’échalotes, de vinaigre et de vin
blanc.
[burr BLAHN ; burr BLAHN GK
]
Meaning « white butter, » this classic French sauce is composed of a wine, vinegar and SHALLOT REDUCTION into which chunks of cold butter are whisked until the sauce is thick and smooth. It’s excellent with poultry, seafood, vegetables and eggs.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:
[ Beurre blanc->
]
