Beurre Blanc translates to ‘white butter.’ It is a classic French sauce composed of white wine, vinegar, and shallots. The sauce is reduced, and portions of cold butter are whisked in briskly until the sauce is somewhat thick and exceptionally smooth.  Béchamel, Espagnole, Hollandaise, Mayonnaise, Tomato Sauce, and Velouté are the originally named five ‘mother sauces’ of French cuisine. Beurre Blanc is not officially a mother sauce, however it is a classically taught base from which other sauces are built. It is flexible in that it can take on flavors like chili, ginger, and mustard. Today, in this method, I am introducing the flavor of fresh rosemary, an element very often found here in Charleston, South Carolina cooking with much of our fresh and daily seafood. Not only will this sauce elevate the tender capellini pasta, but it will also work to compliment the modest sea scallop. This sauce originates in Loire Valley cuisine and is the inspiration for this very Charleston dish.