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Beurre Blanc
The renowned Pays-de-le-loire Beurre Blanc means "White Butter" in English. It is made up of butter, shallots and wine vinegar. The origins of Beurre Blanc is still discussed both of the french towns of Nantes and Angers say they created the first recipe. Stories from the region say that the recipe originated from a chef from Nantes who forgot to add eggs to his Bernaise Sauce, he quickly called it Beurre Blanc and served it to the Marquis de Goulaise who enjoyed it.
Beurre Blanc is now commonly used in French cooking, it is used sauce for any fish dish. The original Nantes recipe only includes finely chopped French shallots, wine vinegar, unsalted butter, salt and black pepper. Made with a reduction of vinegar and shallots, Beurre Blanc's texture and quality is gained by blending the butter with these, off the heat. Some gourmets add cream, but Pays de la Loire residents would say that it is no longer the authentic Beurre Blanc sauce if cream is added.
Beurre Blanc has been around since the early 20th century and has lasted the test of time in French kitchens. It is still a key parts of many meals in French cuisine. It shows that if you forget ingredients in something, you just never know if you've created a new taste sensation.
