Yield: 1 servings
|1 cup||White wine|
|½ cup||Rice wine vinegar|
|½ cup||White vinegar|
|1 tablespoon||Shallots; minced|
|\N \N||Juice from 2 oranges|
|1 teaspoon||Chile oil|
|1 teaspoon||Sesame oil|
|2 teaspoons||Cracked black pepper|
|\N \N||Juice from 1 lemon|
|1 tablespoon||Heavy cream|
|¾ pounds||Unsalted butter; softened|
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.