bn:00011100n
Noun Concept
Categories: Butter, French sauces
EN
blanc  beurre blanc  beurre rouge
EN
A white sauce of fat, broth, and vegetables (used especially with braised meat) WordNet 3.0
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EN
A white sauce of fat, broth, and vegetables (used especially with braised meat) WordNet 3.0 & Open English WordNet
Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which softened whole butter is whisked in off the heat to prevent separation. Wikipedia
Hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation Wikidata
A white sauce of fat, broth, and vegetables, used especially for braised meat. Wiktionary
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WordNet 3.0 & Open English WordNet
EN
Wikipedia
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EN
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