Orange Butter Sauce (Beurre Blanc) for Seafood
Ingredients
- 2 oranges
- 120 ml) white wine
- 2 teaspoons shallots
- 225 g unsalted butter
- Saltwhite pepper
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Instructions
- 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.,Butter is the only emulsifier 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!
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Source
Original recipe: View Original