2 oranges
1 lemon
1 lime
1 vanilla bean, split
2 fluid ounces heavy cream
8 ounces unsalted butter
salt, to taste
Servings: 10
Squeeze the juice from the oranges, lemon and lime. In a medium saucepot, combine the citrus juices with the vanilla bean. Bring to a simmer and reduce by two-thirds. Add the cream to the mixture and reduce by two-thirds. Lower the heat and slowly whisk in the butter to form a beurre blanc sauce. Season with salt, strain the sauce and reserve in a warm place.
Yield: 10 fluid ounces
1 lemon
1 lime
1 vanilla bean, split
2 fluid ounces heavy cream
8 ounces unsalted butter
salt, to taste
Servings: 10
Squeeze the juice from the oranges, lemon and lime. In a medium saucepot, combine the citrus juices with the vanilla bean. Bring to a simmer and reduce by two-thirds. Add the cream to the mixture and reduce by two-thirds. Lower the heat and slowly whisk in the butter to form a beurre blanc sauce. Season with salt, strain the sauce and reserve in a warm place.
Yield: 10 fluid ounces
Last edited:
