Citrus Five Spice Burre Blanc


Chef Paul Heerlein

Ann Rothstein


4 cups sake

1/2 cup sliced shallots

20 black pepper corns

1 bay leaf

1 piece fresh thyme

3/4 cup Kona Rangpur lime juice

1 cup orange juice

1/2 tangerine juice

1/2 cup grapefruit juice

1/2 cup cream

3lbs cold butter

five spice powder to taste

salt and white pepper to taste

2 T honey


mix sake, shallots peppercorns, thyme, bayleaf, citrusjuices

reduce au sec

add cream

reduce 50%

strain through chinoise

on low heat incorporate butter, 1/2 T at a time

add spices and honey to balance flavor