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