Orange Butter Sauce

Orange Butter Sauce

A silky citrus pan sauce built on reduced orange juice and swirled with cold butter.

Total 20 min Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy

This sauce balances bright orange juice and zest against rich, cold butter whisked in off the heat for a glossy finish. A splash of white wine and shallot deepen the flavor, making it a versatile topping for seared fish, roast duck, or steamed vegetables. It comes together quickly in the same pan used to cook the main protein.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons shallot, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups fresh orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter, cold, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring, until softened and translucent, about 2 minutes.

  2. Pour in the white wine and simmer until reduced by half, about 3 minutes.

  3. Add the orange juice, orange zest, lemon juice, and sugar. Bring to a simmer and cook until the liquid reduces by about half and lightly thickens, 8 to 10 minutes.

  4. Reduce the heat to low. Whisk in the cold butter a few cubes at a time, letting each addition fully melt and incorporate before adding more, until the sauce is glossy and emulsified.

  5. Season with salt and black pepper, then remove from heat immediately to prevent the sauce from breaking.

  6. Serve warm, spooned over fish, poultry, or vegetables.

Rate this recipe

★ 4.4 (1)

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    Orange Butter Sauce

    This sauce balances bright orange juice and zest against rich, cold butter whisked in off the heat for a glossy finish. A splash of white wine and shallot deepen the flavor, making it a versatile topping for seared fish, roast duck, or steamed vegetables. It comes together quickly in the same pan used to cook the main protein.

    20 min 16 oz 165 cal

    Ingredients

    • 1 tablespoon olive oil
    • 2 tablespoons shallot, minced
    • 1/2 cup dry white wine
    • 1 1/2 cups fresh orange juice
    • 1 tablespoon orange zest
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons granulated sugar
    • 12 tablespoons unsalted butter, cold, cubed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring, until softened and translucent, about 2 minutes.

    2. 2

      Pour in the white wine and simmer until reduced by half, about 3 minutes.

    3. 3

      Add the orange juice, orange zest, lemon juice, and sugar. Bring to a simmer and cook until the liquid reduces by about half and lightly thickens, 8 to 10 minutes.

    4. 4

      Reduce the heat to low. Whisk in the cold butter a few cubes at a time, letting each addition fully melt and incorporate before adding more, until the sauce is glossy and emulsified.

    5. 5

      Season with salt and black pepper, then remove from heat immediately to prevent the sauce from breaking.

    6. 6

      Serve warm, spooned over fish, poultry, or vegetables.