Citrus-Ginger Beurre Blanc
From ironchef 17 years ago
- 25 minutes to make
- Serves 2
Serve this sauce with all kinds of seafood: fish, scallops, lobster, etc.
Ingredients
- 1 cup Dry Riesling shopping list
- 2 Tbsp. Fresh lemon juice shopping list
- 2 Shallots, minced shopping list
- 2 Tbsp. ginger, minced shopping list
- 1 cup fresh orange juice shopping list
- 1/4 cup Fresh lime juice shopping list
- 3 Tbsp. Granulated sugar shopping list
- 1 cup heavy cream shopping list
- 1 1/2 cups cold unsalted butter, cut into small cubes. shopping list
- kosher salt to taste shopping list
- white pepper to taste shopping list
How to make it
- In a sauce pan, combine the Riesling, lemon juice, shallots, and ginger. Reduce until au sec, or approximately 2-3 Tbsp. of liquid remains. Add the heavy cream and gently reduce by half.
- Meanwhile, in a seperate sauce pan, reduce the sugar, orange juice, and lime juice together until thick and syrupy. Stir into the reduced cream mixture.
- Using a stand or immersion blender, puree the sauce while slowly adding the butter a few cubes at a time until all of the butter is incorporated. Season to taste with kosher salt and white pepper, and keep warm or serve immediately.
People Who Like This Dish 14
- kgarmany Nowhere, Us
- Good4U Perth, Canada
- irma0709 Nowhere, Us
- CookingNut Orlando, Florida
- californiacook CA
- valinkenmore Malott, WA
- the_paprika_chika Minneapolis, MN
- notyourmomma South St. Petersburg, FL
- luisascatering Burlingame, CA
- barbequeman Salt Lake City, UT
- Plus 4 othersFrom around the world!
The Rating
Reviewed by 8 people-
Hello...
Fabulous "5"FORK!!!!! Recipe!
"Heaven" on a 'Fork'!
~*~ mjcmcook ~*~
mjcmcook
in Beach City loved it
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Check out my scallop recipe with your sauce :-)
luisascatering
in Burlingame loved it
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Oh my goodness, this is good.
notyourmomma
in South St. Petersburg loved it
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Reviews & Comments 7
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