Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

I’ve always thought of beurre blanc as a fragile, fussy, special-occasion sauce. The quiver of butter, wine and vinegar is a delight — if it’s emulsified correctly, then kept at the exact right ...

Holding beurre blanc: If held properly, beurre blanc prepared just before a lengthy meal will stay intact for several hours; leave it in the saucepan, covered, in a warm area, such as a warm oven, ...