Tinfoil Chef

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Here’s a few more items for the terminology notebook. I’ve actually heard three of these quite a bit though I’ve never encountered the term Beurre Blanc before.

I think it’s safe to say that everybody’s familiar with Beat. It’s where you’re agitating a mixture with the two goals of 1) getting it to a smooth consistency and 2) getting as much air as possible into it.

A Béchamel sauce is a classic white sauce that’s made with whole milk thickened with a white roux, It’s often flavored with aromatic vegetables and frequently cheese is added to it also.

A Beurre Blanc is a rich butter sauce made by whisking butter into a reduction of white wine, white wine vinegar, and shallots, and sometimes finished with fresh herbs or other seasoning.

A Bisque is a soup that’s based on purees of vegetables and/or crustaceans. It’s usually thickened with rice and finished with cream.

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