WHITE BUTTER
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The famous beurre blanc, served with fish from the Loire, was invented in 1890 at the place called "La Chebuette", in Saint-Julien-de-Concelles, by the cook Clémence Lefeuvre, who prepared meals for passing bargemen or walkers returning from the Levée de la Divatte. She worked in a restaurant called "La Buvette de la Marine" at the time, which has now become the restaurant Clémence. Legend has it that the first beurre blanc was due to a clumsiness when making a béarnaise to accommodate a pike: we forgot to add tarragon and egg yolks. It is still called "beurre mané" in the Saint-Julien-de-Concelles region. White butter is an emulsion of semi-salted butter and white wine with some shallots. The white wine is halved, then the butter is delicately incorporated and whipped over a very low heat (do not exceed the temperature of 65 °) in a thick-bottomed pan. This sauce is best served hot with a dish, usually salmon, tuna or white fish. Water can be added before the butter is incorporated into the plots. After the butter has melted, the sauce must be passed through a sieve to remove the shallot pulp. Press the pulp to keep the juices and check that the white butter is coating. Another recipe, faster and allowing to multiply the quantity of sauce, consists in incorporating poultry stock diluted in hot water (white stock) to reduce shallots and white wine. After a quick reduction, the butter can be incorporated in plots.
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