Recipe

Orange Buerre Blanc Sauce Recipe


Orange Buerre Blanc Sauce Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
2 years ago
Beurre Blanc is a French sauce ("white butter") based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. ... More
Prep:5m Cook:220m Servings:2

Mystic_rive

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Ingredients
  • 2 oranges
  • 1/2 cup white wine
  • 2 teaspoons minced shallots
  • 1/2 pound (2 sticks) unsalted butter
  • Salt and white pepper

Directions
  1. Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).
  2. Put the juice, zest, wine and shallots in a sauce pan on medium high heat.
  3. Cook until it is syrupy and almost gone.
  4. On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
  5. Real Butter is the only one for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture.
  6. Do not let the sauce boil.
  7. Add salt and pepper to taste.
  8. Makes about 1 cup.

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Comments

pink 1 year, 8 months ago said:
Love this sauce! Tops!


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