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CITRUS BEURRE BLANC

Blue Heaven Restaurant Citrus Beurre Blanc for Yellowtail Snapper

1 oz of white wine
1 1/2 oz of lemon juice
1 1/2 oz of lime juice
10 oz of cream
5 1/3 weight oz of un-salted butter


Place the first three ingredients into pot and put on a medium heat until reduced by two thirds.

Add 8 oz of cream and whisk into citrus mixture, return to heat and reduce by two thirds and mixture is of a thick almost butter cream sauce consistency.

Remove from the heat and whisk in the remaining 2 oz of cream and drop large pieces of soft butter in and stir the butter into the sauce.

NOTE: Insure all ingredients are ready at your disposal prior to starting.

Taste the sauce at all stages whilst making, giving you every opportunity to alter.

 

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