Au blanc is a French term for a cooking method that results in “white” food.
When used in reference to meat, the meat is poached or simmered in either a white stock or white sauce, so that the meat won’t colour. The meat might also be served with a white sauce.
When referring to vegetables such as cauliflower, salsify, etc, the term “au blanc” usually infers that the vegetable was simmered in water mixed with a small amount of flour, fat, salt and lemon juice. Such a mixture, often referred to as a “court bouillon” [1]Note: a “court bouillon” can be constituted of many things other than the ingredients referred to here when the purpose is not to render something white., will make those vegetables turn out pure white.
Some wags refer to the “au blanc” method as “au bland”.
References
| ↑1 | Note: a “court bouillon” can be constituted of many things other than the ingredients referred to here when the purpose is not to render something white. |
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