Orange Butter Sauce (Beurre Blanc) for Seafood

Name: Orange Butter Sauce (Beurre Blanc) for Seafood
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 oranges; 118 milliliters white wine; 2 teaspoons minced shallots; 227 grams (2 sticks) unsalted butter; 1 serving Salt and white pepper

Orange Butter Sauce (Beurre Blanc) for Seafood is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. One portion of this dish contains approximately 1g of protein, 46g of fat, and a total of 463 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a reasonably priced sauce. From preparation to the plate, this recipe takes about 25 minutes. A mixture of oranges, butter, shallots, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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).

Ingredients you will need

Orange Juice

Orange Zest

Shallot

Orange

Juice

Syrup

Wine

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

Ingredients you will need

Shallot

Juice

Sauce

Wine

Equipment you will use

Sauce Pan

Cook until it is syrupy and almost gone.

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

Ingredients you will need

Butter

Equipment you will use

Whisk

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!

Ingredients you will need

Butter

Sauce

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper