| Display title | Beurre blanc |
| Default sort key | Beurre Blanc |
| Page length (in bytes) | 5,425 |
| Namespace ID | 0 |
| Page ID | 310848 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | 30 |
| Number of page watchers who visited in the last 30 days | 2 |
| Number of redirects to this page | 1 |
| Counted as a content page | Yes |
| Wikidata item ID | Q851195 |
| Local description | Emulsified butter sauce |
| Central description | hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation |
| Page image |  |
| Page views in the past 30 days | |
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
| Page creator | 206.172.41.248 (talk) |
| Date of page creation | 17:01, 3 September 2003 |
| Latest editor | 95.18.76.21 (talk) |
| Date of latest edit | 19:45, 9 April 2024 |
| Total number of edits | 172 |
| Recent number of edits (within past 30 days) | 0 |
| Recent number of distinct authors | 0 |
| Hidden categories (6) | This page is a member of 6 hidden categories (help):
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| Transcluded templates (87) | Pages transcluded onto the current version of this page (help):
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| Wikidata entities used in this page | - beurre blanc
- Sitelink
- Title
- Statement: P935
- Statement: P910
- Statement: P1754
- Description: en
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