Yield: 1 servings
Measure | Ingredient |
---|---|
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 | Sugar |
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 |
\N \N | 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.