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  • Citrus beurre blanc

Citrus beurre blanc

Posted on Mar 11th, 2019
by Matthew
Categories:
  • Recipes

Citrus Beurre Blanc recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • beurre blanc
  • Citrus
  • creamy
  • seafood
  • tangy

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Citrus beurre blanc is a delightful sauce that adds a burst of tangy and creamy flavor to any dish. Made with a combination of citrus juices, butter, and white wine, this sauce is perfect for seafood or poultry dishes. The bright and zesty notes of the citrus complement the richness of the butter, creating a harmonious balance of flavors. With just a few simple ingredients and minimal preparation, you can elevate your meals to a whole new level of deliciousness.

Keywords: citrus, beurre blanc, tangy, creamy, seafood.

Citrus beurre blanc details


By thesmartcookiecook.com
A recipe of Citrus beurre blanc. Read more below.
Citrus beurre blanc, recipe Rating: 4.5
Number of votes:98
Ingredients:
1 cup dry white wine
Juice of 1/2 lemon (3 tablespoons)
1 shallot, minced (3 tablespoons)
1/4 cup heavy cream
1 cup chilled unsalted butter, cut into 16 chunks
Salt to taste

Combine the wine, lemon juice and shallot in a small saucepan. Simmer until the mixture is reduced to 1 tablespoon. Add the heavy cream and simmer until reduced by half. Remove from heat and add 1 piece of butter at a time while whisking constantly. You may need to return the saucepan to heat in order to incorporate all the butter. Be careful not to get sauce too hot or it will break. Strain sauce through a fine mesh sieve. Season with salt. Makes 1-1/2 cups.

Serve over fish Salmon Fillet

Note: This sauce can be made ahead and kept warm in a thermal container.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Citrus beurre blanc

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  • beurre blanc
  • Citrus
  • creamy
  • seafood
  • tangy

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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