| 31. | Some varieties, such as Beurre d'Anjou, ripen only with exposure to cold.
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| 32. | Thinking seafood as well, George impressed with salmon and beurre rouge ( red butter ).
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| 33. | At a tasting for a gourmet dinner at the club, he poached oysters in beurre blanc.
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| 34. | PAYSAN BRETON BEURRE DE BARATTE ( France ); about 9 ounces, $ 4.25.
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| 35. | Kudos to her for including brown butter sauce ( beurre noisette ), an often overlooked classic.
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| 36. | Make a beurre manie, which is equal amounts of cold butter and flour lightly kneaded together.
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| 37. | Add beurre manie, stirring rapidly over low heat until liquid thickens and vegetables are evenly glazed.
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| 38. | The first step was to eliminate flour from sauces, and beurre blanc was certainly lighter than bechamel.
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| 39. | Because the wires cover so much of the pan surface, it blends sauces like beurre blanc superbly.
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| 40. | Instead of a beurre blanc for salmon, reduce balsamic vinegar and chicken stock to a syrupy sauce.
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