Orange Butter Sauce (Beurre Blanc) for Seafood
This traditional French beurre blanc sauce with orange juice and zest makes the flavors of seafood come alive. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. Elise Bauer Leftovers you’re free to refrigerate leftover beurre blanc for about a week. Reheat it gently in a heatproof bowl over a pot of simmering water, stirring constantly....