Orange Beurre Blanc Sauce for Seafood

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.

Yield: Makes about 1 cup.