Talk:Beurre blanc

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Hi, just letting you know that I reverted back the revert you did on my modifications to the beurre blanc sauce entry. The claim about the origin of the sauce involving the Marquis de Goulaine is historically inaccurate. Please see the link I have supplied as reference. It is a link to the official website of the village in which the sauce was invented and thus is an authoritative source. I haven't mastered the reference function in Wikipedia so if you see fit, please correct that. Thank you. —Preceding unsigned comment added by (talk) 19:04, 24 May 2008 (UTC)

An emulsion of unmelted butter in a reduction of vinegar or white wine. The somewhat fade literary trope of the "invention" of a new dish when some ingredient was "forgotten" or unavailable, is perfectly standard legend-making in what passes for culinary history, where the credibility hurdles are set exceptionally low. --Wetman (talk) 19:49, 28 July 2008 (UTC)
Well, you've missed the most important ingredient which is gray shallots. If you disqualify beurre blanc as invention then you'll also have to toss out other three ingredient wonders like Norwegian fårikål. And even though I have no idea what literary tropes have to do with any of this (stumbled perhaps did you on a Paul De Man book?), the sauce is anything but fade, is quite flavourful, and without the right tour de main the untalented will indeed end up with a messy looking pot of melted butter. Was this perhaps your experience? Finally, whatever the murky legend of its origins, in the case of this sauce no credible sources dispute the identity of the creator. (talk) 21:37, 30 October 2008 (UTC)
I re-wrote the first line, changing "rich, hot butter sauce" to "hot emulsified butter sauce". The word "rich" is unencycclopaedic, since the word "rich" is a subjective measure, with no real objective meaning. (talk) 06:36, 26 March 2011 (UTC)

Perhaps the literary trope is literary trope itself, yet I wonder. Anyway, Beurre Blanc is exceptional in its simplicity yet awsome in its delicate nature. Talent, skill and technical mastery are always foremost in crafting whatever we endevour in the kitchen, especially in professional environment. My kitchens produces gallons of Beurre Blanc and many different variations of this magic solution. Basically, recipies that contain so few ingredients must utilize the very best available ingredients and the very best aren't available, either don't make it or go get the best ingredients. Moving on, I am a food history consumer and would very much like to find real story Beurre Blanc, these things captivate me. I do, however think that the story of Clemence is plausable. These stories are repeated throughout the culinary experience and can be respectable. The story of nacho's and Ceasar Salad are testimony. Respectfully

Arfruehauf (talk) 21:49, 11 June 2011 (UTC)ArFruehauf.

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