Orange Beurre Blanc Sauce for Seafood

Kategorie: Soße
Typisches Rezept von: Vereinigte Staaten
Fertig in: 10 Minuten
Portionen: 4 Personen

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

Zubereitungsweise:
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.
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.
Add salt and pepper to taste.

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