This Orange Butter Sauce is a French “Beurre Blanc” (“white butter”) sauce based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter.
- 2 oranges
- ½ cup (120ml) white wine
- 2 teaspoons minced shallots
- ½ pound (2 sticks, 225g) cold, unsalted butter
- Salt and white pepper
- 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).
- Slowly whisk in butter:
On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
- Add salt and pepper to taste.