Beurre blanc

The small amount of emulsifiers naturally found in butter, including a trace of lecithin,[1] is used to form an oil-in-water emulsion.

[3] Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks.

[4] Aristide Briand, long-time prime minister of France and Nobel Peace Prize laureate, said at her death in 1932 that it "was a bit like national mourning.

Beurre blanc is prepared by reducing wine, vinegar, shallots, and herbs (if used) until it is nearly dry.

If it heats past 58 °C (136 °F), some emulsifying proteins begin to break down and release the butterfat they hold in an emulsion.