Finely grate 1 tsp. of zest from a grapefruit, then squeeze 1/2 cup juice. Cut the peels and all white pith from the remaining fruit with a very sharp knife, cut the segments free from the membranes. Chop the segments to measure 1/2 cup. Reserve 1 cup of the remaining whole segments.
Boil the juice, wine, shallot, and vinegar in a small saucepan until it is reduced to about 1 Tbsp. Reduce heat to low, and whisk in 1 piece of butter at a time, lifting the pan occasionally to cool the sauce and adding a new piece of butter before the previous one has melted (to prevent the sauce from separating). Stir in salt and pepper.
Pour sauce into a double boiler to keep warm and prevent separation (or put into a bowl over a saucepan of hot water).
I first discovered this sauce while working as a server at Maxwell's in Tacoma, WA, and loved it so much, I decided to try making it at home. It's tangy, rich, and tastes so good; you will want to lick it off of your plate! Although Trevor thinks it's good on pretty much anything, it goes best with white varieties of fish, chicken, and pork. I usually serve it with halibut.
Maureen is so right! This sauce is amazing! We did a few variations- Pineapple/Lime and Lemon versions. Also so good on fresh tuna steaks. -Christine
Originally Submitted
8/30/2011
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