Mandarin Beurre blanc sauce

1 servings; 15 min cooking time.

Beurre blanc is one of the most classic sauces out there. It’s buttery, glossy and if you do it right, incredibly delicious. It’s French and literally means ‘white butter’, because of the main ingredient. Well, I decided to keep the idea of the classic sauce, but twist it a little bit by adding coconut milk and mandarin flavor. 

This sauce is just amazing! It’s looks a lot like a traditional beurre blanc, but it does not contain any wine or vinegar. The fresh thyme at the end gives extra flavor and lifts it to another level.

The sauce is good to combine with fish, scallops, crab or any sea food you prefer. You can make it as thick as you wish by adding more or less butter.


  • 1/2 sweet onion or shallot, minced
  • 100 ml coconut milk
  • 2 mandarins, zest and fruit
  • 70 g butter, cold and cubed
  • 1 tsp fresh thyme
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp mild olive oil


Peel and mince the onion very fine. Heat oil in a pan over medium heat and add the onions. Cook for 3 to 4 minutes until transparent.

Add the coconut milk and bring to the boil. Then reduce the temperature. Add mandarin zest. Cut the mandarin pieces in half and add them to the sauce.

Press with the spoon so that the mandarins fall apart. Cook until the sauce get thicker. Then run through a strain and  return to the heat.

Keep the butter in the fridge until you have to use it. Cut it in pieces. Add one piece at a time while whisking the sauce. It will take about 6 to 8 min.

Season with salt and pepper. Let it simmer for 2 more min so that it gets thicker. Take from the heat. At the end add fresh thyme leaves. Enjoy!

3 Comments Add yours

  1. Loving the idea of the mandarin, much more gentle… 🙂


  2. A very interesting take on Beurre Blanc. Looks delicious. 🙂


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