Main Page | See live article | Alphabetical index Beurre blanc is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bearnaise sauce for a fish dish he was serving. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.