GOLDEN VALLEY, Minn. - Looking for a simple way to glam up your fish or veggies this season?
Rachael Perron, Culinary Director for Kowalski's Markets, demonstrated a super simple citrus butter sauce that works with oranges, grapefruit, lemons and limes - you name it. It's a cinch to make and can even be made ahead.
Sky Valley Heirloom navel oranges, Texas grapefruits, limes or lemons work in this recipe.
Use fresh herbs that work with your recipe - great combos include lime-tarragon, grapefruit-basil, orange-rosemary and lemon-thyme.
The sauce is equally great on fish, seafood or vegetables. It takes just minutes to make.
Can be held 15-30 minutes before serving.
CITRUS BUTTER SAUCE
¾ cup fresh squeezed citrus juice (such as orange, lemon, lime or grapefruit)
½ cup dry white wine
2 tbsp. Champagne vinegar
2 tbsp. heavy cream
4 tbsp. cold unsalted butter, cut into 16 cubes
1 tsp. (approx.) fresh herbs (such as finely minced rosemary, tarragon, parsley or cilantro), if desired
- kosher salt and coarse ground pepper, to taste
In a medium saucepan over medium-high heat, combine juice, wine and vinegar; bring to a boil. Cook until reduced to about ¼ cup (about 15 min.). Whisk in cream. Reduce heat to low; whisk in butter a little at a time until melted. Season sauce to taste with herbs, salt and pepper. Serve immediately over grilled, roasted, sauteed or steamed fish or vegetables. Makes about ½ cup.
Good to Know:
• You can keep the sauce warm for up to 15 min. by pouring the hot sauce into a spouted 2-cup glass measuring cup and placing the measuring cup into a hot water bath (a 1-qt. baking dish or medium-sized heat-safe glass mixing bowl filled with very hot [but not boiling] water). The water should reach above the line of the sauce but below the top of the measuring glass.
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