Citrus sauce

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

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