Recipe

Orange Buerre Blanc Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month 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
	complementary smooth

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Fans

pink

Ingredients

2 oranges

1/2 cup white wine

2 teaspoons minced shallots

1/2 pound (2 sticks) unsalted butter

Salt and white pepper

Directions

Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).

Put the juice, zest, wine and shallots in a sauce pan on medium high heat.

Cook until it is syrupy and almost gone.

On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.

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.

Do not let the sauce boil.

Add salt and pepper to taste.

Makes about 1 cup.

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Comments

pink 1 year, 9 months ago said:
Love this sauce! Tops!

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