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Beurre Blanc is a classic French sauce, made primarily from butter. Decandent and rich - a little goes a long way. But it's scrumptious and worth it once in a while.
This sauce can be a bit tricky to make - just remember to use gentle heat! The classic recipe doesn't call for cream. But the "pros" often cheat and add a tiny bit of cream to help the sauce stick together.
Before and after photo
The blue cod served on courgette ribbons, with the beurre blanc and some potatoes.
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To eat is a necessity, to eat intelligently is an art.