Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Beurre blanc: originaire de la région de la Loire-Atlantique, le beurre blanc est une sauce émulsionnée à base de vin blanc, ...

The popular Louisiana saltwater fish is topped with a beurre blanc made of fresh satsumas, white wine and herbs. While cuisine from Louisiana tends to fall into either the Creole or Cajun ...

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter), which is sold at specialist shops. If you can't find it ...