Recipe

Citrus-ginger Beurre Blanc Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 5 months ago Serve this sauce with all kinds of seafood: fish, scallops, lobster, etc. Prep:15m Cook:25m Servings:2	Ironchef
	citrus beurre blanc butter

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Ingredients

1 cup Dry Riesling

2 Tbsp. Fresh Lemon Juice

2 Shallots, minced

2 Tbsp. Ginger, minced

1 cup Fresh Orange Juice

1/4 cup Fresh Lime Juice

3 Tbsp. Granulated Sugar

1 cup Heavy Cream

1 1/2 cups cold Unsalted Butter, cut into small cubes.

Kosher Salt to taste

White Pepper to taste

Directions

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.

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