<http://schema.org/description>
"But beurre blanc is complex. It tastes shallot-y and wine-y andreally complements the flavor of the fish."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3527/poached-salmon-caper-butter-sauce-recipe-8728/>