Beurre blanc
Preparation: tidying
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According to Curnonsky, "It is a sauce of exquisite finesse and lightness, discreetly seasoned with [[Duchy of Anjou|Angevin]] shallots; it wonderfully accompanies the pike and the [[shad]] of the Loire, and even some salt-water fish such as [[bass (fish)|bass]] and [[Merlangius|whiting]]". He counselled, "the shallot must be, so to speak, volatilised in the vinegar, and … should be no more than a remote presence". |
According to Curnonsky, "It is a sauce of exquisite finesse and lightness, discreetly seasoned with [[Duchy of Anjou|Angevin]] shallots; it wonderfully accompanies the pike and the [[shad]] of the Loire, and even some salt-water fish such as [[bass (fish)|bass]] and [[Merlangius|whiting]]". He counselled, "the shallot must be, so to speak, volatilised in the vinegar, and … should be no more than a remote presence". |
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Variations on the basic {{lang|fr|beurre blanc}} include the addition of freshly-shredded [[sorrel]] or spinach, [[Blanching (cooking)|blanched]] fine [[julienning|julienne]] of lemon or |
Variations on the basic {{lang|fr|beurre blanc}} include the addition of freshly-shredded [[sorrel]] or spinach, [[Blanching (cooking)|blanched]] fine [[julienning|julienne]] of lemon or lime, or chopped fresh herbs.Ceserani ''et al'', p. 185 {{lang|fr|Beurre rouge}} (English: "red butter") is a variant of the {{lang|fr|beurre blanc}} sauce prepared by substituting a dry red wine for the white wine and vinegar. [[Madame Prunier]], who ran two celebrated fish restaurants, the first in Paris and the second in London, recommended {{lang|fr|beurre rouge}} to accompany [[Barbel (fish)|barbel]], [[carp]], [[eel]] and [[tench]].Prunier, pp. 83, 93 and 102 |
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