Orange Lemon Butter Sauce (Beurre Blanc)
This is the ultimate sauce to drizzle over meat or fish like salmon, chicken, or turkey. The Orange Lemon Butter Sauce is a smooth, creamy beurre blanc that goes beautifully with seafood and poultry. Like a classic beurre blanc, it starts with crisp dry white wine, then adds orange and lemon juice for bright citrus flavor and cold butter for a rich, silky finish.
Servings: 1 cup
Equipment
Ingredients
- 1 orange
- 1 lemon
- ½ cup dry white wine
- 1 shallot finely chopped, about ½ cup
- 2 cloves garlic minced
- 1 cup butter cold, cubed
- ½ tsp salt or to taste
- 1 pinch white pepper or to taste
Instructions
- In a medium saucepan over medium-low heat, add the zest and juice of one lemon and orange, wine, and finely chopped shallot. Do not let the sauce boil, as this could cause the sugars to burn. Cook until the liquid reduces and the shallots become translucent.
- Add the minced garlic and cook for another 1 to 2 minutes, or until fragrant.
- Take the saucepan off the heat and slowly add the butter one cube at a time. Whisk vigorously as the butter melts.
- Add salt and white pepper to taste.
- Optional: strain the sauce. Transfer to a gravy boat or a sauce bowl.
Video
Notes
Keep The Sauce Gentle
Remove the sauce from the heat while adding the butter. If the sauce gets too hot, it may not emulsify properly and can separate.Add Butter Slowly
Be patient and add the cold butter one cube at a time while whisking vigorously. This helps the sauce emulsify and keeps the butter from separating.Straining The Sauce
Straining is optional, but it will give the sauce a smoother finish by removing small pieces of zest, shallot, and garlic that did not fully reduce.Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 207mg | Fiber: 1g | Sugar: 2g