Orange Butter & Rosemary Sauce

Orange Butter & Rosemary Sauce for Seafood

A fun twist on a traditional French Beurre Blanc sauce, with a zest of orange and hint of rosemary. A great sauce to pair with our Arctic Char or any sustainable seafood dish from fish to shellfish!

Ingredients

• 2 small oranges (or 1 large)
• 1/2 cup white wine
• 2 teaspoons minced shallots
• 1 sprig fresh rosemary
• 1/2 pound cold, unsalted butter
• Salt & Pepper to taste (white pepper preferred)

Directions

Make a syrup with orange zest, orange juice, wine and shallots:

1. Zest half of one orange (2 teaspoons)
2. Juice two orange (about 3/4 cup)
3. Finely dice shallots
4. Put juice, zest, wine, shallots in sauce pan on medium high heat
5. Place full sprig or dice rosemary leaves and place into sauce pan
6. Cook until it is syrupy and almost gone
7. Strain shallots / rosemary, and add back the remaining sauce to the sauce

Slowly whisk in butter:

1. On low heat, whisk in the cold butter continuously and vigorously, 1 tablespoon at a time
   Note: Butter is the only emulsifier for this sauce, so slowly add it and continuously stir for a silky smooth texture - do not let the sauce boil!
2. Add salt and pepper to taste

Prep time: 5 mins / Cook time: 20 mins
Servings: 4 servings

Adapted from a recipe by Simple Recipes / Elise Bauer