Grapefruit Tarragon Beurre Blanc Recipe

Servings: 4

This sauce is rich, but not too heavy. It is a wonderful accompaniment to a light flaky fish such as halibut.


  • 2 Tbs. minced shallots
  • 3 whole, black peppercorns
  • 1/3 cup white wine vinegar
  • 1/2 cup white wine
  • 1/2 cup plus 1 Tbs. grapefruit juice
  • 1/4 cup heavy cream
  • 1 stick cold butter, cut into small pieces.
  • 1 Tbs chopped tarragon
  • salt and pepper


  1. Place shallots, peppercorns, vinegar, wine and 1/2 cup of grapefruit juice in a small saucepot and cook until reduced to about 2 Tbs.
  2. Add the cream and heat until just starting to bubble and then turn the heat as low as possible.
  3. Whisk in the butter one piece at a time. Do not add the next piece until the previous piece is fully incorporated.
  4. Season with salt and pepper to taste and add the remaining tablespoon of grapefruit juice and the chopped tarragon. Serve immediately.

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