BEURREBLANC
Beurre blanc
Beurre blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is not considered either a classic leading or compound sauce. This sauce originates in Loire Valley cuisine.The above text is a snippet from Wikipedia: Beurre blanc
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