spicy orange beurre blanc
- Categories
- Dujour03
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | White wine |
| ½ cup | Rice wine vinegar |
| ½ cup | White vinegar |
| 1 tablespoon | Shallots; minced |
| Juice from 2 oranges | |
| 1 teaspoon | Sugar |
| 1 teaspoon | Chile oil |
| 1 teaspoon | Sesame oil |
| 2 teaspoons | Cracked black pepper |
| Juice from 1 lemon | |
| 1 tablespoon | Heavy cream |
| ¾ pounds | Unsalted butter; softened |
| Salt |
Combine all ingredients except the cream, butter, and salt in a saucepan.
Bring mixture to a boil
and simmer until the liquid is reduced to approximately ¾ a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt.
Set the sauce aside near the warm part of the stove to keep it from separating.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9419 - INGRID CROCE Converted by MM_Buster v2.0l.
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