|Name:||Blood Orange Beurre Blanc||Contributor:||Martin Golding|
|Description:||Blood Orange Beurre Blanc||Posted:||1996-01-16|
|Key words:||orange, dill||Category:||Sauces|
|Ingredients:||3/8 c blood orange juice
1/8 c dry white wine
1 Tbsp strong vinegar (I used Canadian malt)
2 chopped shallots (onions and/or garlic will work)
1 tsp chopped fresh dill
dash of tabasco, if liked
1/2 c cold butter, in roughly 1/2" dice
|Preparation:||Simmer the juice, wine, vinegar, chopped shallots and dill until the liquid
is just enough to wet the solids. Remove from heat and cover.
Let cool to about blood heat (it should feel warm but not hot to the touch).
Put on low heat, throw in a handful (3-5) of the cubes of butter, and whisk.
Keep whisking and adding more butter as it melts. Once all the butter is
added, the sauce can be allowed to heat up a bit while you continue whisking,
but once it gets much past hot to the touch, it risks separating and becoming
oily. Keep the sauce warm, but don't let it get too hot.
|Notes:||You can reduce the sauce immediately, then start whisking in the butter
about five minutes before the souffle is done, so they'll both be finished simultaneously and the sauce won't have time to cool.