Orange-Fennel Butter Sauce

Why This Recipe Works

Butter is one of the most versatile ingredients out there. It's ubiquitous in pastries and other sweets, and it's a fundamental element of countless savory dishes and sauces. Melted butter shines as a sauce in its own right. Here we combine it with fragrant orange zest and fresh fennel fronds, along with a hint of garlic and a touch of Dijon mustard, to make a delicious dipping sauce for vegetables (especially our Braised Whole Artichokes with White Wine, Fennel, and Orange), shellfish, steak, chicken, or fish. We started by combining butter, some minced garlic, and salt in a saucepan and heating it over medium-low heat until the butter was melted and the garlic started to sizzle; at that point, the garlic had lost its raw edge and added just the right amount of pungent aroma to the butter. We added fennel fronds and orange zest off the heat to avoid overcooking them and losing their delicate aromas, and we incorporated Dijon mustard for a touch of tang and creaminess.