Triple Sec Beurre Blanc Sauce


Triple Sec Beurre Blanc Sauce



This isn't motivation.  This is my story :) One of the first things I wanted to master as a new chef was beurre blanc sauce.  The sauce looked so luxurious and delicately perfect.  It stands out as a passionate moment.  What I try to do is connect you with your passion.  Your passion in food and life.  You deserve to have that!

Major Key:

  1. Take your time with this recipe.  Don't walk away from it :)



1 orange

1/2 cup white wine

1/4 cup triple sec

2 tsps minced shallots

2 sticks of unsalted butter

Salt and pepper




  1. Make a syrup with orange zest, orange juice, wine,  triple sec and shallots:  Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).
  2. Put the juice, zest, wine and shallots in a sauce pan on medium high heat.  Cook until syrupy until almost gone.
  3. Slowly whisk in butter: On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.  Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil!
  4. Add salt and pepper to taste.


Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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