Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Orange Balsamic Beurre Blanc served
Creamy, refreshing butter sauce with orange and balsamic

Orange Balsamic Beurre Blanc

Author: Flavelo
Sauces and Gravies Recipes
Butter sauces (beurre blanc) are gems of French cuisine. Here we add a modern twist: the sweet-sour pairing of orange and balsamic meets the velvety embrace of butter. This sauce isn't just for pouring; it 'coats' the surface of fried fish or chicken with an irresistibly glossy layer.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine French Modern

Ingredients

Equipment Needed

  • Whisk: Essential for emulsifying butter.
  • Citrus Zester: For the orange peel.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Chop the garlic, zest the orange (only the orange part!), and squeeze the juice.

Tip: Have everything ready at hand, because the sauce comes together quickly.
2 ✓

Sauté the garlic in the olive oil for 30 seconds.

Tip: Oil is needed because butter would burn instantly at the start.
3 ✓

Pour in the orange juice, balsamic, and add the honey. Boil down to half (approx. 3-4 minutes) until syrupy.

Tip: This reduction gives the sauce its flavor concentration.
4 ✓

Reduce heat to lowest setting (or remove from heat). Add COLD butter cubes in 2-3 batches, whisking constantly.

Tip: This is 'Monté au beurre': cold butter melting slowly forms a creamy emulsion with the acidic base.
5 ✓

Finally, stir in orange zest, salt, and pepper. Serve immediately.

Tip: Orange zest can turn bitter with heat, so add only at the end.

Recipe FAQ

The butter separated (broken sauce), what do I do?
The base was too hot. Take a clean bowl, put in a spoonful of water, and slowly whisk in the broken sauce while stirring vigorously.
When should I serve it?
Immediately! Butter sauces don't like reheating as they fall apart.

Ingredients

  • 1 stick (4 oz) cold butter (cubed)
  • 1/4 cup freshly squeezed orange juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 clove garlic
  • 1 tsp freshly grated orange zest
  • 1 tsp olive oil (for sautéing)
  • 1 pinch salt
  • 1 pinch freshly ground black pepper