Ceylon tea butter sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Shallot; chopped (1 1/2 tb) |
| ⅔ | cup | Ceylon Tea-Infused Vinegar (see recipe) |
| ¼ | teaspoon | Salt; (scant) |
| ⅛ | teaspoon | Ground white pepper |
| 3 | tablespoons | Heavy cream |
| 14 | tablespoons | Unsalted butter; in pieces |
Directions
Combine the shallot, vinegar, salt, and pepper in a nonaluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
Serve with Sole Steamed on a Bed of Ceylon Tea.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness