Orange Butter Sauce (Beurre Blanc)

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.

PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

SERVINGS

4 servings

YIELD

1 cup

 

Ingredients

  • 2 oranges
  • ½ cup (120ml) white wine
  • 2 teaspoons minced shallots
  • ½ pound (2 sticks, 225g) cold, unsalted butter
  • Salt and white pepper

Method

  1. 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).
  2. Slowly whisk in butter:
    On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
  3. Add salt and pepper to taste.

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