Home » Marmite Recipes »
Marmite Orange Beurre Blanc Sauce
Best suited for grilled fish, chicken and asparagus.
Ingredients
| 500 | g | Butter, unsalted, chilled and cut into small pieces |
| 15 | ml | Olive oil (1 Tbsp) |
| 1 | Small onion, finely chopped | |
| 250 | ml | White wine vinegar (1 Cup) |
| 250 | ml | Fish, chicken or vegetable stock (1 cup) |
| 3 | Sprigs Thyme, fresh (Optional) | |
| 180 | ml | Cream |
| 160 | ml | Orange juice |
| 15 - 30 | ml | Marmite (1 - 2 Tbsp) |
| 7 | ml | Salt (1½ tsp) |
Method
- Melt 15 ml (1 Tbsp) of butter in a pan over medium heat then add oil. Add the onion and sauté gently for about 3 – 5 minutes. Pour the white wine vinegar in and bring the mixture to a simmer uncovered. Allow the liquid to reduce by half.
- Add the stock, allow the mixture to simmer uncovered and reduce by half.
- Reduce the heat to medium-low and add the cream and orange juice and bring the mixture to a gentle boil for about 5 – 10 minutes. Turn off the heat and while whisking continuously, add the remaining chilled butter a few pieces at a time, until all the butter has been used. Keep whisking until the sauce becomes slightly thick, silky and smooth. Stir in the Marmite until well incorporated. Check for seasoning.
- Strain the sauce using a fine-mesh sieve to remove the onion. Press down lightly with the back of a spoon to extract every bit of flavour. Serve while hot or warm for the best texture.
