TRIPLE SEC BEURRE BLANC SAUCE
MOTIVATION: 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: Take your time with this recipe. Don't walk away from it :)
INGREDIENTS
- 1 orange
- 1/2 cup white wine
- 1/4 cup triple sec
- 2 tsps minced shallots
- 2 sticks of unsalted butter
- Salt and pepper
DIRECTIONS
- 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).
- Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until syrupy until almost gone.
- 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!
- Add salt and pepper to taste.
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