A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Orange-Tarragon Beurre Blanc
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- #17203
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon finely minced shallots
2 tablespoons white wine vinegar
1 1/2 tablespoon Grand Marnier or other orange liqueur
1 1/2 tablespoon fresh orange juice
1 tablespoon chopped fresh tarragon
1/2 cup heavy cream
1 cup unsalted butter, at room temperature, cut into pieces
1 teaspoon grated orange zest
salt and freshly ground white pepper
4 halibut fillets
directions
Combine the shallots, vinegar, Grand Marnier, orange juice and tarragon in a saucepan. Cook rapidly over high heat until the liquid has almost evaporated, 1 to 2 minutes.
Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1 to 2 minutes. Remove the pan from the heat and set it aside while you grill the halibut.
Just before serving, pour the sauce into the top of a double boiler over hot, not boiling, water. Add the butter piece by piece, along with the orange zest, salt and white pepper. Whisk until all the butter has been incorporated. Serve immediately.
Great over halibut or other fish.
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nutrition data
Nutritional data has not been calculated yet.
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