Gingered Beurre al'orange
  • 1 oz shallot; minced
  • 1/4 cup white wine
  • 1/4 cup Orange juice or Tangerine or Tangelo
  • 2 tsp Orange Zest
  • 1/4 tsp plus a pinch ground ginger
  • 8 tbsp unsalted butter, room temp and cut into chunks
  • salt and white pepper to taste
  1. Combine shallots, wine and juice in a small sauce pan and bring to a boil over medium-high heat.
  2. Reduce to 1/2.
  3. Stir in the ginger and the zest; simmer for 30 more seconds.
  4. Remove from heat and whisk in butter, one chunk at a time, until fully incorporated.
  5. Add salt and white pepper to taste.
Very decadent and delicious, normally beurre al'orange does not contain ginger... But I was not sure what the french name for it would be... So if you want REAL buerre al'orange... Just drop the ginger from the recipe...