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Orange Citrus Buerre Blanc

Servings: 1 Cup


  • 1 cup orange juice preferably fresh squeezed
  • 1 cup dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon shallot minced (or sub white part of a green onion)
  • 1/2 pound chilled butter cut into small pieces
  • salt and white pepper to taste


  • In a medium saucepan over medium-high heat, combine first five ingredients and bring to a boil. Reduce heat to medium and simmer, uncovered, until the liquid is reduced to about 3 – 4 tablespoons. Add butter pieces, a couple at a time while whisking continuously. When all butter has been melted, immediately remove from heat. Season with salt and pepper and serve at once.