Beurre Blanc

Salmon, scallops, veal and most of all pike are enhanced by this wonderful sauce, supposedly the result of a kitchen accident on the banks of the Loire, which may or may not be true. Better surely, though, to ‘invent’ thus, from within, than to sit in the car on the way to work as one of the big name Alains (Senderens? Ducasse? Passard?) does and confect Regret Rien-style aberrations from without.