Skip to main content

Tad Seaborn/The Globe and Mail

Shrimp or scallops make an elegant appetizer (and a quick but luxurious meal). Revisit a classic beurre blanc (or say hello for the first time) to this buttery, silky French sauce. Instead of using lemon to add the acid you can squeeze in some fresh orange juice to brighten the delicate textures of your seafood. You can make the reduction for the sauce in advance and then stir in the butter just before serving. Top with fresh orange zest.

Story continues below advertisement

Servings: 1/2 cup

Ingredients

50 ml white wine

50 ml freshly squeezed orange juice (strain the pulp)

1 tablespoon finely diced shallot

1/2 cup cold unsalted butter (one stick, chopped into about 8 pieces)

Method

In a small pot combine 50 ml white wine and 50 ml freshly squeezed orange juice (strain the pulp) plus 1 tablespoon finely diced shallot (or onion if that’s what you have).

Reduce the liquid by two thirds – it should be slightly syrupy. Allow it too cool slightly and start adding 1/2 cup cold unsalted butter (one stick, chopped into about 8 pieces) a little at a time, whisking constantly.

Keep the temperature on low, the sauce will thicken. Serve immediately or hold the sauce by keeping the pot off heat but in a warm spot on the stove.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.