beurre blanc

(bʉr′blän′, -bläŋk′; Fr bër blän′)

a creamy sauce, especially for fish and seafood, made with butter, shallots, and lemon juice or vinegar

Origin: Fr < beurre (< L butyrum, butter) + blanc, white: see blank

See beurre blanc in American Heritage Dictionary 4

noun

A sauce made with butter, shallots, and vinegar, white wine, or lemon juice.

Origin:

Origin: French

Origin: : beurre, butter

Origin: + blanc, white, not browned

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