Champagne and Citrus Pound Cake
Champagne and citrus are meant to be together; that’s why mimosas taste so good. This pound cake is zesty and sweet with all the right textures. It’s slightly crunchy on the outside with a buttery and...
Grapefruit Beurre Blanc
1 small shallot, minced
¼ cup grapefruit juice
½ cup dry white wine
2 tablespoons heavy cream
½ teaspoon grapefruit zest
1 cup unsalted butter
¼ teaspoon salt
⅛ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
Fresh parsley, for serving
Cube the butter and keep it chilled in the refrigerator. Add the shallot, grapefruit juice and white wine to a saucepan. Heat over medium-high heat, stirring occasionally, until about 75% of the liquid has disappeared. Add the heavy cream and grapefruit zest, and reduce for 2 minutes longer.
Reduce the heat to low. Add a few cubes of butter, whisking constantly until melted and emulsified. Continue adding the butter a few cubes at a time, whisking constantly, until the butter is incorporated and the sauce is smooth. Make sure the heat is as low as possible during this process.
Season with salt, white pepper and cayenne. Taste the sauce and season to taste. Immediately spoon the sauce over a freshly cooked piece of fish or roasted vegetables. Top with fresh parsley and serve.
Related Stories & Recipes