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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Blood Orange Beurre Blanc
Yield: 4 servings
1/4 cup White Wine
Juice of 1/2 Lemon
1/2 cup Blood Orange Juice
1 Tbsp. Minced Shallot
1/2 lb. Fresh Butter, room temperature
Salt and White Pepper to taste
Put the wine, juices and shallot into a sauce pan
and reduce to almost dry. Remove from heat and whisk in the butter a
little at a time. When the pot looses it's heat return to the burner
and turn the heat down to low. The butter should not melt, but form an
emulsified sauce. After the butter is incorporated season and serve
immediately.
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