Culinary Clues: Beurre blanc|
Wed, 16 May 2012|
Learn how to make Beurre blanc, a simple white wine and butter-based emulsified sauce, with techniques from Chef Tom Parfitt of UR's Center for Culinary Arts.Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli
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