Orange Beurre Blanc Sauce for Seafood

Print
Photography Credit: Elise Bauer

Beurre Blanc is a French sauce (“white butter”) based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. 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. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica.

Orange Beurre Blanc Sauce for Seafood Recipe

Print
  • 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Orange Beurre Blanc Sauce for Seafood on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

4 Comments

  1. Ralph Craig

    This works best if the butter is cold.

  2. Lauren T

    I made this sauce for the first time for a Valentine’s dinner. I followed the directions exactly serving it over pan-fried tilapia. It was excellent! The consistency, the taste..mmmm it was something you would eat at an upscale restaurant. I will definitely make it again for a classy occasion.

  3. xta

    I’ve made this a few times to put over baked fish, usually cod. It is so delicious and takes only a few minutes to make.

  4. Sarah

    This is now my family’s favorite way to eat white fish! I served the sauce over tilapia fillets and it turned out great. Experimented a little using less butter and scallions instead of shallots, since I didn’t have shallots at the time. I like the extra color the green onions provide.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.