If the conversation is about – sauces, it is impossible not to mention it ber blanc. Beurre blanc, in the original language, which translates as "white butter", is a classic French emulsion sauce based on butter. Its special feature is the combination of acid (from white wine and vinegar), sweetness (from shallots) with the soft creaminess of the butter. It is one of the most iconic sauces in French gastronomy, and has become a true symbol of sophistication.
A little history
The history of the sauce originates in the Loire Valley, in the French city of Nantes. According to one culinary story, the sauce appeared by accident in the early twentieth century: a cook named Clemence Lefebvre cooked traditional Bearnese sauce with eggs with the fish, but forgot to add them. Instead, she created a new version of – with only butter, wine and vinegar. The novelty impressed restaurant visitors with its delicate oily taste and enveloping consistency. Since then, the newly created ber blanc sauce has spread rapidly through French restaurants and has subsequently become a global culinary benchmark.
Preparation of classic ber blanc
Classic sauce includes:
dry white wine (approximately 100 ml)
white wine vinegar (1-2 tbsp. l)
finely stuffed shallot bulb
cold butter (150-200 g, with a fat content of at least 82%)
salt and white pepper.
Preparation:
In a saucepan, evaporate the wine with vinegar and shallots to a thick aromatic base.
On low heat, the diced cold oil is gradually added, beating constantly to form a stable emulsion.
The sauce is not brought to a boil so that it does not peel.
At the end, add salt and pepper to taste.
The result is — delicate, silky sauce with delicate sour creamum taste.
Use in cooking
Ber blanc is considered a classic companion of fish and seafood. He emphasizes especially well:
fillets of salmon, zander, cod, sea bass
oysters, mussels and scallops
boiled or powdered asparagus, artichokes and other vegetables.
In modern gastronomy, it is also served with poultry (chicken, turkey) or even veal if a sauce with a light but rich texture is needed.
So ber blanc – is an example of how simple ingredients can turn into a culinary masterpiece. This sauce demonstrates the philosophy of French cuisine: maximum taste with a minimum of ingredients perfectly selected among themselves.
Share in the comments whether you knew what ber blanc sauce was, whether you tasted it and made it yourself ()
