A gourmet French buerre blanc sauce with blood oranges and completely vegan, dairy-free and cholesterol-free. Buerre blanc is a gourmet white French sauce made from white wine. Recipe by Chef Scot J. Jones.
Ingredients:
- Sea salt
- 1 teaspoon extra-virgin olive oil
- 2 shallots, minced
- 3 whole blood oranges, segmented (save the juice)
- 1/2 cup white wine
- 1 teaspoon sugar
- 8 tablespoons Earth Balance, cut into tablespoon-sized pieces
- 1 teaspoon chopped fresh thyme, finely chopped
- Freshly ground black pepper
Preparation:
Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
Reduce the heat to low. Add the shallots and sauté until translucent but not browned, 2 to 3 minutes. Add the blood orange segments, 1/2 of the orange juice and wine and cook until reduced in half.
Remove from the heat. Whisk in the Earth Balance 1 tablespoon at a time, then stir in the rest of the orange juice and the thyme. Finish with sugar, salt and pepper to taste.
Use this gourmet French buerre blanc to make Chef Scot's Pine nut crusted scallopini with braised escarole and buerre blanc
