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.
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
Freshly ground white pepper
How to Make It
Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.
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).
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