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Beurre BlancIn cooking, 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). It is one of the mother sauces of classic French cooking. 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. See also
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