Beurre Blanc Sauce (French Butter Sauce) is simply wonderful served on top of grilled, baked or steamed fish. This sauce originated in the region of Nantes. According to many, this sauce was created by mistake by a very good cook named Clemence, who worked for the Marquis de Goulaine, in Nantes. She was preparing, for her master, a small poached pike fish, to be served with a Bearnaise sauce. She made her sauce and realized that she had forgotten to add the eggs. Too late, the sauce had already been served!
She stayed in the kitchen, petrified by fear of upsetting her master. Not only did he not complain, he actually congratulated her for the quality of her sauce. Many years later, Clemence opened her own restaurant near Nantes, in the small village of La Chebuette where many gourmet diners came to enjoy her sauce.
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