Beurre Blanc

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There are not many things better, than sauce Beurre Blanc.

I don't have tons of restaurant experience. I have some, but for the most part, even when I am cooking or catering, I am cooking at my home or someone else's. That said, I did do some hours in a restaurant last year working on some recipe creating, and there was one thing that really, really, stuck with me.

On their stove, over the pilot burner, sat a medium saucepan. Every hour or so, someone would peek an eye at it, walk to the refigerator, and drop in a pound of butter.

What?

I went over and looked, it was melted butter for all! If anyone in the kitchen needed melted butter for anything, it was free for the taking. Frying eggs, making pie, cooking vegetables... It was so cool and so so practical.

Butter. I love butter. There have been times in my life when I've looked down at my legs and said, wow it's time to cut back on the butter, but all in all, I love it. It's a fantastic ingredient that tastes incredible. I cook with it, especially living in France, I cooked with it a lot. I put it on my toast every morning, it makes my life better. It's like the fat equivalent of chicken broth, you can save any dish with chicken broth, or butter, or both.

Now this is not to say that I overuse it. I love using other oils as well, olive oil, grapeseed oil, canola oil, and more. Though, I do draw the line at avocado oil. I'm allergic. Yes I know, this is weird and for those of you asking, yes, being allergic to avocados is a thing. It's terrible because I LOVE(D) avocados. No more. Thankfully though, this allergy comes and then disappears. Still waiting for it to go.

All of these oils are great, but butter really does something special for a dish.

But you know what does something even more special? When you take plain old butter and transform it into a delicious, complex, flavorful, silky sauce. Enter, Beurre Blanc.

Beurre blanc is the better and perfect alterantive when you want to drizzle some butter over something, or want to add a butter sauce without just having melted butter on your plate. It is what truffle oil is to regular oil, what fresh mayonnaise is to canola oil, and what infused olive oil is to plain olive oil itself. It is thick, and silky, and beautiful.

When making this at home, a flat whisk and small frying pan are you best friends. If you don't have a flat whisk, you need to buy one right now. As soon as you get it, you will find yourself using it for all sorts of things.

Beurre Blanc is not hard to make, uses pantry ingredients (at least ingredient you should have in your pantry), and makes a big statement. I use it for fish, for meat, for chicken, vegetables, for eggs in the morning. There is nothing you cannot do with a delicious beurre blanc sauce.

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