Butter Is Magic ~ Lets Make A Sauce!

by Jeff Berkowitz on March 9, 2011 · 1 comment

in Sauce

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There are cultures on the planet that hold butter as sacred. We used to be among them…what happened? I can’t stand all of the ways we have invented to try to avoid butter. Sure it is 80% fat and sure it is higher in saturated fat than olive oil, but grass fed butter is also a good way to get CLA , conjugated linoleic acid which is purported to have many health benefits ( Journal of Dairy Science ). Enough with the gobble-dee-guk! ( he said in his best imitation of an old Jewish man). I like butter because it is magick and it tastes good! To prove my point I offer the following recipe.

Great Local Unsalted Butter ~ Fresh!

Blood Orange Butter Sauce (beurre blanc?)…beurre rouge? I don’t know, does it really matter? This sauce just tastes good. Beurre Blanc obviously means white butter (sauce), the wonder sauce of Nouvelle Cuisine. Basically, it is a sauce made by reducing white wine flavored with shallots and other aromatics and then swirling copious amounts of butter into the reduction until an emulsion forms lifting all of  the flavors to their glorious pinnacle.

Yeah, yeah…just give us the recipe…Get on With IT! Right:

Blood Orange Butter Sauce Recipe:

What Goes Into The Sauce

¼ cup of freshly squeezed blood orange juice (juice of 1 good blood orange)

1 Tbsp good vinegar

¼ cup dry white wine

1 tsp grape seed oil

1 Tbsp shallot minced

sea salt and freshly ground pepper (white or black, your call)

4 oz unsalted butter (try to get butter from a grass fed cow, local is even better, fresh, fresh, fresh)

The procedure is amazingly simple! Heat a saute pan over medium high heat, add the oil and the shallots. Saute the shallots until they are translucent but not brown. Add the orange juice, the vinegar, and the white wine. Season the liquids lightly while they are reducing bearing in mind that as the liquids concentrate the salt and pepper will intensify. (If you are using salted butter, which I do not recommend, you may not want to add more salt in this step.) When the liquids have reduced to a light syrup, reduce the heat to low (or remove from the heat altogether) and swirl in the butter a few Tablespoons at a time by moving the pan in a circular motion until all of the butter is incorporated and the sauce has a bright sheen with a texture that will coat the back of a spoon.

Wow, That Was Good

Pour over your favorite food. Enjoy!

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{ 1 comment… read it below or add one }

1 Rex May 10, 2011 at 11:05 pm

The Conjugated linoleic acid (CLA) and Omega-3 fat increases gradually as cows are turned to the pasture and decreases when cows are fed grain diet.
See interesting research:

Grass Fed Butter Oil is the best.


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