Spicy orange beurre blanc

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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