Glossary B

Beurre Blanc is the French term which literally means "white butter " refers to a sauce made of finely chopped shallots stewed with vinegar or white wine, reducing the liquor then butter is added. Beurre Blanc is serve hot and goes very well with seafood and traditionally served with fishes like pike and shad. It can also be used on eggs, poultry and vegetables to add flavor. Beurre Blanc is cooked with variety of modern versions by adding to the basic recipe herbs, fruit juices or purées, soy, chilis and other based on the imagination of the cook. Beurre Blanc which translates into "white butter.” is a reference to the fact that while the sauce is cooked and blended, it is not browned, as in the case of Roux or Beurre Roux. Beurre Blanc sauce is sometimes mixed with other ingredients, but as a general rule it makes a delicate white sauce, rather than a heavier and more dense brown sauce. Beurre Blanc is pronounced "bur-blohnk".

Beurre cru is a French butter that is made with raw cream.

Beurre de baratte is a French butter that is churned rather than blended.

Beurre de moutarde is the French for "mustard butter". Here is an easy recipe for a Mustard Butter: Blend 4 tbsp softened butter with 1 minced garlic clove, 1 tbsp Dijon mustard, and 2 tbsp chopped parsley.

Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise.

Beurre demi-sel is the French term which means "lightly salted butter"

Beurre doux is the French term which means "unsalted butter"