Glossary (talk like a chef): Blanchir
Blanchir
To put a product (usually a vegetable) in boiling salted water for a short time, then plunge it into very cold water.Also used to describe egg yolks whipped with powdered sugar until the mixture turns white.
Example: "Blanch the green beans"
Meaning: Bring a large quantity of salted water to the boil, plunge the green beans in for a minute, remove with a skimmer and plunge into very cold water (with ice cubes if necessary). Leave to cool, then drain carefully.
This is often done to fix (preserve) the color of the product by stopping the cooking process abruptly.
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Last modified on: September 16th 2025
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