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
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.