Champagne-Citrus Beurre Blanc

Champagne-Citrus Beurre Blanc Recipe
Photo: Peter Frank Edwards
This creamy butter sauce is made with Champagne and fresh lemon, orange, and lime juice. Serve Champagne-Citrus Beurre Blanc over your favorite seafood dish or with two of Hank's Seafood Restaurant's favorite entrees, Roasted Grouper with Seafood Risotto or Sweet Corn, Leek, and Basil Crab Cakes.

Yield:

Makes 1 1/2 cups

Recipe from

Coastal Living

Ingredients

1 cup finely sliced shallots
2 cups dry Champagne or white wine
3 tablespoons white wine vinegar
1/2 teaspoon whole black peppercorns
1 bay leaf
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon fresh lime juice
1 1/2 cups (3 sticks) unsalted butter, cut into pieces
Kosher salt
Freshly ground white pepper

Preparation

1. Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.

2. Reduce heat to low; gradually add butter, 1 piece at a time, whisking after each addition, until melted. Strain mixture through a fine wire-mesh strainer, discarding solids. Season to taste with salt and pepper.

Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).,

Coastal Living

April 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note