Beurre Blanc

Although Escoffier (d. 1935) lists thirty-three flavoured butters in his Complete Guide to the Art of Modern Cooking (published 1907; my edition 1939), beurre blanc isn’t one of them, nor is it to be found in the sauce section. This is a bit off, because this butter sauce occupies (or did) a resonant corner of the French psyche. Maybe he thought it was too closely associated with the freshwater pike and the River Loire to be admitted to the sacred halls of haute cuisine. But even if