GINGERED BEURRE AL'ORANGE
Gingered Beurre al'orange
- 1 oz shallot; minced
- 1/4 cup white wine
- 1/4 cup Orange juice or Tangerine or Tangelo
- 2 tsp Orange Zest
- 1/4 tsp plus a pinch ground ginger
- 8 tbsp unsalted butter, room temp and cut into chunks
- salt and white pepper to taste
Combine shallots, wine and juice in a small sauce pan and bring to a boil over medium-high heat.
Reduce to 1/2.
Stir in the ginger and the zest; simmer for 30 more seconds.
Remove from heat and whisk in butter, one chunk at a time, until fully incorporated.
Add salt and white pepper to taste.