«Beurre Blanc», this divine, french, buttery sauce ranks very high on my best-ever-sauce list. I tasted it in Paris for the first time, many years ago and I remember very well wishing for a spoon, to devour even the last drop on the plate. It compliments any fish or shellfish and has definitely a «wow» factor when served to guests. I created this version with orange juice and champagne instead of white wine to make it more festive and glamorous. Divine. Really. Continue reading →