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

Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. You can also make the sauce by reducing the shallots, vinegar and wine and adding the cream ...

The popular Louisiana saltwater fish is topped with a beurre blanc made of fresh satsumas, white wine and herbs. While cuisine from Louisiana tends to fall into either the Creole or Cajun ...