Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 1 cup | White wine |
| 1 cup | White wine vinegar |
| 1 cup | Orange juice |
| 1 tablespoon | Lime juice |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Chopped shallots |
| 1 tablespoon | Heavy cream |
| 1 pounds | Butter, softened (4 sticks) |
| 1 tablespoon | Orange rind grated and blanched |
| 1 tablespoon | Lime rind grated and blanched |
| 1 tablespoon | Lemon rind grated and blanched |
| \N \N | Salt and pepper to taste |
Put the wine, vinegar, citrus juices and shallots in a skillet and reduce over medium heat until the liquid is completely gone. Whisk in the cream and the softened butter, 4 tbs at a time. Strain the sauce and add the citrus rinds. Serve hot with grilled fish.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 125 Submitted By DIANE LAZARUS On 07-14-95