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.
It may still separate when you reheat it, but the flavors of the sauce will still be lovely.
Elise Bauer
Put the juice, zest, wine and shallots in a sauce pan on medium high heat.
Cook until it is syrupy and almost gone.
On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
Elise Bauer
Do not let the sauce boil!
Elise Bauer
Elise Bauer
Elise Bauer
