Bar thoughts

Maybe it’s time for bed

Beurre blanc. A creamy, decadent sauce with smooth notes that melt in your mouth.

It sounds so elegant. Unlike its english name.

White butter. That’s ugly.

But notice how brown butter is somehow less ugly.

It introduces a level of burnt, robust, and aromatic flavours such as the name so intrinsically suggests.

Also notice how it’s in english, unlike its lighter counterpart.

That’s because in french it would be beurre brun. Now say that out loud.

"Bur bur".

Hardly dignified at all.

"I’ll have the fillet, rare, with bur bur sauce please.”

No wonder it never caught on.