how do you make berblanc sauce?

Answer 1

History of Beurre Blanc:
The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.

Recipe Directions:
Combine the white wine, white wine vinegar, salt, white pepper, cream and shallot in a small saucepan. Reduce the mixture until approximately 2 tbsps of the liquid remains. If more than 2 tbsps of the liquid remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture to less than 2 tbsps. Cut the butter into cubes approximately 1 oz in weight. Over low heat, whisk in the butter, a few pieces at a time. Use the chilled butter to keep the sauce between 100ºF and 120ºF. Once all the butter has been added, remove the saucepan from the heat. Strain (optional) through a sieve and keep the temperature of the sauce between 100ºF and 130ºF.

Answer 2

It's actually spelled Beurre Blanc

http://frenchfood.about.com/cs/fc101/a/beurreblanc.htm

Answer 3

try

http://www.hertzmann.com/articles/2002/sauces/index.php?recipe=17&link

Answer 4

3 Tb chopped onions
1 dl white wine
3 Tb white wine vinegar
1 1/2 Tb cream
250 g butter

Mix everything and cook one hour.
Filter and cool.