Sauces · ALWAYS FREE
Orange-shallot butter sauce
A warm citrus butter emulsion with tender shallot flecks, made by whisking cold butter into a concentrated orange reduction.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put the orange juice, vinegar and shallot in a small saucepan. Bring to a gentle simmer and cook for 10–15 minutes, until the shallot is soft and about 1.59 oz–2.12 oz of liquid and shallot remain; the pan must not become dry.
- Lower the heat to its lowest setting. Whisk in the cold butter a few cubes at a time, letting each addition become creamy before adding more. Move the pan off the heat whenever it begins to bubble; the finished emulsion must not boil.
- When all butter is incorporated, stir in the salt. Serve immediately while warm, dividing all sauce and shallot into six equal portions. Do not strain out the shallot.
- For best texture make only what you need. Refrigerate any leftovers promptly within 2 hours in a shallow covered container and use within 3–4 days; reheating to 165°F / 74°C for leftovers may break the emulsion, so use as a melted citrus butter rather than promising the original texture.
Estimated nutrition
Per serving · 1 of 6- Calories
- 159 kcal
- Protein
- 0.5 g
- Total carbohydrate
- 3.5 g
- Total fat
- 16.3 g
- Total sugars
- 2.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Six equal shares of all measured ingredients are counted. Evaporation changes finished weight, not the batch nutrient totals. Contains milk. Vegetarian and gluten-free tags depend on suitable butter, vinegar and juice labels; no allergen-safety guarantee.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Orange-shallot butter sauce: orange juice; distilled white vinegar; peeled shallot; unsalted butter; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Orange-shallot butter sauce: orange juice; distilled white vinegar; peeled shallot; unsalted butter; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
