Pronunciation: [burr BLAHN; burr BLAHNGK]
Meaning "white butter," this classic French sauce is composed of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.