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BEURRE BLANC

Beurre blanc is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). The story of it's origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bernaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.

 

 

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