TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette
Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
Continue reading “TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette”
