The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Dans le domaine salé, une des versions de l’histoire de la sauce au beurre blanc s’en rapproche. À la fin du XIX e siècle, en région nantaise, la cuisinière Clémence Lefeuvre devait ...

Make the beurre blanc. Finely mince the shallot. Heat the oil in a small pan, add the shallot and cook it over a low flame until soft, stirring often. Turn the flame to medium, then add the sake.