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Champagne-Citrus Beurre Blanc

Photo: Peter Frank Edwards
Yield Makes 1 1/2 cups
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.

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

How to Make It

  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.

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