I enjoy a good beurre blanc but honestly only with a white fish ...including scallops and lobster. Other than that.....nada

Add some wasabi and that fish can get darker.

It's a fish sauce.

OK thanks...

Would it work over veggies like broccoli or haricot vert? Drizzled over mashed potatoes?

Or a poached chicken breast?

If you enjoy those flavours then why not. It's really for white, non oily fish as it's full of butter ;)

https://www.finecooking.com/recipe/classic-beurre-blanc

At the bottom of the post are other uses for the sauce.

Islay I made the “darker” comment because seared tuna with wasabi beurre blanc was pretty popular. Many recipes out there.

I had never heard of it so I looked up a recipe. What's it good for? Eating with a spoon!

For vegetables I prefer a Beurre noisette or a rich hollandaise... not there is such a thing as a hollandaise that isn't rich. I do sometimes use a buerre blanc with crusted, pounded chicken breasts - flavored with sage. Mostly I prefer it with shrimp and fettuccine pasta.

It's divine with a good fish.

I think I would find it too rich, oily and buttery for pasta or anything fried.

Islay, in my world, there is no such thing as too buttery or too rich ; )

Depending on the dish, I sometimes add a very small pat of unsalted butter to my hot pasta and stir it prior to serving. I don't really find butter to be oily.

There's a big difference to the little knob of butter we put on pasta or potatoes compared to saucing pasta with beurre blanc! You must be one of these lucky people with slim hips lol it must be jealousy on my part.

Why did I say I didn't find butter oily? Clarified butter even more so! I guess I meant beurre blanc feels more coating to my tongue than oily, to me, and not in a bad way.

I don't eat that much butter Islay, but I do love rich foods on occasion : ) C'mon, we gotta treat ourselves sometimes!

For a while I lived in fear of salt, butter, eggs, meat, dairy, et al. No more. I eat to enjoy, try to keep things in perspective and proportion, try to keep to a well-balanced meal, and no more freaking out about a few tablespoons of butter on a dish served every few months, or eating a couple eggs for breakfast when time allows : )

Fish, chicken, pork... lots of veggies like asparagus, green beans, broccoli, carrots, corn on the cob.. nice with pasta, particularly with some cooked off mushrooms tossed in too.

It's a lot like Bearnaise and Hollandaise sauces, your just using cream instead of egg to create that emulsified fatty mouth coating feel that is so satisfying with these kinds of sauces.

A beurre blanc is a wonderful springboard to a great sauce. My favorite pasta at an outstanding Northern Italian restaurant in our town adds a tablespoon (no more!) of his glace de viande (a concentrated demi-glace) to a beurre blanc as a light, delicate sauce for the housemade pork agnolotti.

As with all classic French-inspired dishes (the chef comes from Lombardy, where the cuisine is traditionally Austrian-French in style), the amount of sauce on a plate is kept to a minimum. For the typical secondi portion, about 1/3 cup sauce, max.

Beurre blanc, beurre rouge, beurre citron, beurre framboise, beurre chocolat, beurre noisette. There are all kinds of French ways of making butter sauce sound good... But I can't help myself:

Every time I see the title of this thread, my mind starts replaying Edwin Starr singing,: "What is it good for? Absolutely nothing."

Not that that's true of beurre blanc, but it won't go away...

Bees needs No cream in any of these sauces......

::snicker:: Well, sure, you can start with cream. Just put it in the mixer or FP for a goodly time. Once it solidifies, use the solids...

Twit!