snowbird-citrus-buerre-blanc

This recipe prepared by Executive Chef Frank Davi is highly requested. The sauce is often accompanied with trout here at Snowbird, and great for most fish. Fairly simple to make at home.

The Ingredients

  • 2 oz lemon juice
  • 2 oz orange juice
  • 4 oz white wine
  • 1 tbsp minced shallot
  • 0.5 tbsp minced garlic
  • 4 oz heavy cream
  • 6 tbsp unsalted butter
  • salt to taste
  • white pepper to taste

How To Make:

Add all ingredients except for the butter in a heavy bottom skillet or saucepan. On medium heat begin to reduce liquids by half (approx. 5-6 minutes). Add cream and return to simmer. on low heat begin to whisk in butter one cube at-a-time until incorporated then adding another while whisking vigorously. Add the last cube of butter off of heat and strain sauce serve immediately.

Citrus-beurre-blanc-recipe-snowbird mountain-lodge
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