Orange Butter & Rosemary Sauce
RecipesThis orange butter and rosemary sauce recipe is a fun twist on a traditional French Beurre Blanc sauce! With orange zest and a hint of rosemary, it pairs perfectly with our Arctic char.

This orange butter and rosemary sauce recipe is a fun twist on a traditional French Beurre Blanc sauce! With orange zest and a hint of rosemary, it pairs perfectly with our Arctic char or any sustainable Skipper Otto seafood, from our flash-frozen fish fillets to shellfish! Simply serve alongside your choice of pan-fried fish and sides, and you've got yourself a quick (and delicious!) dinner.
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:
- Zest half of one orange (2 teaspoons)
- Juice two orange (about 3/4 cup)
- Finely dice shallots
- Put juice, zest, wine, shallots in sauce pan on medium high heat
- Place full sprig or dice rosemary leaves and place into sauce pan
- Cook until it is syrupy and almost gone
- Strain shallots / rosemary, and add back the remaining sauce to the sauce
Slowly whisk in butter:
- 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! - 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
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