Name: Orange Butter Sauce (Beurre Blanc) for Seafood
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 2 oranges -; 1/2 cup (120 ml) white wine -; 2 teaspoons minced shallots -; 1/2 pound (2 sticks, 225 g) cold, unsalted butter -; Salt and white pepper -

Orange Butter Sauce (Beurre Blanc) for Seafood

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Orange Butter Sauce (Beurre Blanc) for Seafood

1. 2 oranges -

2. 1/2 cup (120 ml) white wine -

3. 2 teaspoons minced shallots -

4. 1/2 pound (2 sticks, 225 g) cold, unsalted butter -

5. Salt and white pepper -

How to cook deliciously - Orange Butter Sauce (Beurre Blanc) for Seafood

1. Stage

Make a syrup with orange zest, orange juice, wine, and shallots: 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.

2. Stage

Slowly whisk in butter: 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!

3. Stage

Add salt and pepper to taste