This tangerine beurre blanc sauce recipe, full of complex rich and citrusy tones, provides the perfect foil for delicately flavored whitefish or chicken. For added flavor and decoration, sprinkle capers over the finished dish.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Yield: 1 cup
- 2 tablespoons fresh tangerine juice
- 4 tablespoons dry white wine
- 2 shallots, finely chopped
- 1 tablespoon crème fraiche
- 2 teaspoons fresh tangerine zest
- 1 cup cold butter, cut into 16 cubes
In a medium saucepan over medium-high heat, bring the tangerine juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
Stir the tangerine zest into the hot mixture. Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired. Season the beurre blanc sauce with salt and pepper and serve immediately.
This tangerine beurre blanc sauce recipe makes approximately 1 cup of sauce.