Orange Lemon Butter Sauce (Beurre Blanc)

Step 1

In a medium saucepan over medium-low heat, add the zest and juice of one lemon and orange, wine, and finely chopped shallots. Do not let the sauce boil, this could cause the sugars to burn. Cook until the liquid reduces and the shallots become translucent, or about 10 minutes.

Step 2

Add the minced garlic and cook for another 1-2 minutes, or until fragrant.

Step 3

Take the saucepan off the heat and slowly add the butter one cube at a time. Whisk vigorously as the butter melts.

Step 4

Add salt and white pepper to taste.

Step 5

Optional: strain the sauce. Transfer to a gravy boat or a sauce bowl.