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Beurre blanc
''Beurre blanc'' — literally translated from French as "white butter" — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce.〔 (1995), ''On Cooking'', Sarah R. Labensky, Salan M. Hause, Priscilla A. Martel〕 This sauce originates in Loire Valley cuisine.
== Origin ==
The chef Clémence Lefeuvre (née Clémence Prau) invented ''beurre blanc'', apparently by accident, some time around the beginning of the 20th century. She served this sauce at her restaurant "La Buvette de la Marine" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes.〔(St-Julien-de-Concelles Official Website ) Retrieved 24 May 2008.〕
Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine.〔(Nantes' Quiz ) Retrieved 24 May 2008.〕 Aristide Briand, long-time prime minister of France and Nobel Peace Prize laureate, said at her death in 1932 that it "was a bit like national mourning."〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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