Spicy Orange Beurre Blanc Recipes

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CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

BASIC BEURRE BLANC



Basic Beurre Blanc image

Provided by Food Network

Time 25m

Yield 1/2 to 1 cup sauce

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon minced shallots
1 to 2 sticks unsalted butter, cold
Salt and pepper to taste

Steps:

  • Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
  • In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
  • Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
  • Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

BEURRE BLANC



Beurre Blanc image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup/250 ml

Number Of Ingredients 5

1/3 cup/75 ml white wine vinegar
1/3 cup/75 ml dry white wine
1 shallot, minced
1 cup/225 g butter, cut into pieces
Salt and freshly ground pepper

Steps:

  • Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.

ORANGE BEURRE BLANC



ORANGE BEURRE BLANC image

Categories     Orange

Yield 2 people

Number Of Ingredients 6

1/2 cup orange juice
3 tablespoons white wine vinegar
1/8 cup finely chopped shallots
1 tablespoons whipping cream
4 tablespoons (1/2 sticks) chilled unsalted butter, cut into tablespoon-size pieces
Read More http://www.epicurious.com/recipes/food/views/Pan-Seared-Scallops-with-Beurre-Blanc-Sauce-107131#ixzz2RIuIu9Gz

Steps:

  • boil first three ingredients until reduced to 2 tablespoons. Beat in cream. Before serving, add butter a bit at a time.

SHRIMP WITH ORANGE BEURRE BLANC



Shrimp with Orange Beurre Blanc image

Categories     Fruit     Sauté     Quick & Easy     Orange     Shrimp     Fortified Wine     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 7

12 large shrimp, shelled, reserving the shells, and deveined
1/2 cup dry vermouth
1/4 cup fresh orange juice
1 teaspoon freshly grated orange zest
3 tablespoons cold unsalted butter, cut into 6 pieces
1 teaspoon minced fresh chives for garnish
lemon juice to taste

Steps:

  • In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
  • Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.

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