Butter white

The white butter is a Sauce which accompanies all well the Poisson S poached or roasted.

Presentation

The white butter is a mixture of Beurre slightly salted cream-cheese and white Wine with some shallot. The white wine is reduced per half then the slightly salted butter built-in and is delicately whipped with very soft fires to become a sauce to be been useful hot in accompaniment of a dish, generally of salmon, tuna or fish with white flesh.

History

In 1890, in the village of Chebuette , become of then Saint-Julien-with-Concelles, located on the edges of the Loire, Clémence Lefeuvre invents white butter to marry with fish of Loire.
The legend wants that the first white butter is due to an awkwardness at the time of the realization of a melted butter. It is still called besides “butter missed” in the area by Saint-Julien-of-Concelles.

See too

Internal bonds

Saint-Julien-with-Concelles

External bonds

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