Beurre Blanc is essentially an emulsified butter sauce. I made this one to go with the pan fried salmon for my first year final assessment. The photo is the dish that I did with one of the chef’s at work during a practice/training session.
Adding cream is not traditional, but does help to stabilise the sauce and help it to not split.
2 oranges, juiced
2 teaspoon orange zest
1/2 cup white wine
2 shallots, sliced
200g unsalted butter, diced
1 tablespoon cream
Salt and white pepper
Combine the zest, juice, wine and shallots in a pan on medium high heat. Cook until reduced to 1/3. Strain and discard the solids.
On low heat, whisk in the butter (piece by piece) continuously and vigorously into the reduced liquid. Add the cream towards the end to stabilise the sauce.
Add salt and pepper to taste.
Transfer sauce to a bottle or jug and keep warm until needed.