Emeril's Citrus Beurre Blanc
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.
D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.
Place all the ingredients except the heavy cream and butter in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low.
Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used.
Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve -- do not allow the sauce to boil or it will separate.
Yield: about 1 1/4 cups
*Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Main Ingredients: dry white wine, orange juice, lemon juice
Course: Sauces and marinades