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In cooking, beurre blanc, literally translated from French as "white butter", is a rich, hot butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice is sometimes used in place of vinegar and stock can be added as well). This sauce originates in Loire Valley cuisine. A beurre blanc to which cream has been added as a "stabilizing agent" is called a beurre nantais.

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