Orange Beurre Blanc Sauce for Seafood Recipe

Yield: Makes about 1 cup.

Ingredients 2 oranges 1/2 cup white wine 2 teaspoons minced shallots 1/2 pound (2 sticks) unsalted butter Salt and white pepper

Method

1 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 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 Add salt and pepper to taste.

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