No ImageOrange Butter Sauce (Beurre Blanc) for Seafood

Did you make it? Rate it!

  1. sharon

    It was slightly bitter when finished, and I was very careful to keep any white flesh out of the juice or zest, so I added a bit of cardamom and apx 1/2 tsp of vanilla and it was perfect.


  2. Andrew Sterner

    Can you double the recipe?

    Show Replies (1)
  3. Jeanie nelson

    It’s good. Was easier than I expected. I’ll definitely make it again.


  4. Ralph Craig

    This works best if the butter is cold.

  5. 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.


View More