A base recipe from which many other sauces are built.
As an editorial team, we distinguish, often, between"home-cooked" and"cheff-y," the latter being foods like"black trumpet mushroom duxelle,""sauce albufera," and"Castelmagno 'mousseline'" , along with all sorts of emulsions, coulis, gelées, foams, infusions, reductions, and canapés.
And, lucky for me, beurre blanc isn't so snooty after all."However marvelous its flavor," wrote Julia Child inA classic sauce from Brittany, it looks like hollandaise"when you spoon it over your beautifully poached fish, but it is only warm flavored butter—butter emulsified, held in suspension by its strongly acid flavor base," explains Julia.
"You make this sauce with enough tart ingredients to counteract the richness of the fat, so that it plays a trick on your tongue, where you can taste both but neither dominates."
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