Grapefruit Star Anise Buerre Blanc

1. 1

   mince the shallot and garlic and reduce them in pan with white wine, star anise and juice from grapefruit

2. 2

   when pan is almost dry(au sec) remove from heat

3. 3

   add cold cubes of butter one at a time and swirl in pan to form a creamy butter sauce if pan gets too cool put back on element on the lowest heat setting and for only a short time to get the butter melting again

4. 4

   when all butter in incorperated remove from heat again and season with salt and pepper to taste

5. 5

   serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.