Orange Butter Sauce (Beurre Blanc) for Seafood

You'll need one large orange or two smallish oranges to have enough juice for this recipe.

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Makes about 1 cup


  • 2 oranges
  • 1/2 cup (120 ml) white wine
  • 2 teaspoons minced shallots
  • 1/2 pound (2 sticks, 225 g) cold, unsalted butter
  • Salt and white pepper


1 Make a syrup with orange zest, orange juice, wine, and shallots:  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.

reduce liquid until it is almost gone and what you have is a syrup, this is your base for the orange beurre blanc sauce for seafood

Cook until it is syrupy and almost gone.

2 Slowly whisk in butter: On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.

add cold butter a tablespoon at a time for orange beurre blanc sauce

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.