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| Citrus Saffron Buerre Blanc |
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| Ingredients for Citrus Saffron Buerre Blanc |
1 Shallot, finely diced
1/4 cup White Wine
1/4 cup White Wine Vinegar
1/4 tbsp Saffron
3 tbsp fresh Lemon Juice
1 tbsp Orange Zest
1/4 cup fresh orange juice
1/4 cup Brandy, Gran Marnier or Whiskey
1/4 cup Heavy Whipping Cream
1/4 lb Sweet Cream Butter, room temperature
Kosher Salt
White Pepper
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| Method for Citrus Saffron Buerre Blanc |
| In a small sauce pan REDUCE first eight
ingredients over medium heat by half.
Add heavy cream and reduce by half.
Add butter, one tablespoon at a time, constantly
whisking until all butter has been incorporated.
Add kosher salt and white pepper to taste.
This recipe is wonderful over any firm white fish,
scallops or shrimp. The Guenther House offers this
sauce over pan seared Mahi-Mahi. |
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