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beurre blanc

classic fish sauce

Salmon wrapped scallops with beurre blanc and caviar

Made with chopped shallots, butter, white wine, white wine vinegar, lemon and crème fraîche, beurre blanc is a famous sauce for fish, invented either in the Anjou or Nantes; its other name (if that settles anything!) is beurre Nantaise.

Pays de la Loire

Sauces and condiments

Text © Dana Facaros

Image by Jon Sullivan