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Beurre blancBeurre blanc is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar).The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bearnaise sauce for a fish dish he was serving. 
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Beurre blanc".