| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 1 |
c |
White wine |
| 1/2 |
c |
Rice wine vinegar |
| 1/2 |
c |
White vinegar |
| 1 |
tb |
Shallots; minced |
|
|
Juice from 2 oranges |
| 1 |
ts |
Sugar |
| 1 |
ts |
Chile oil |
| 1 |
ts |
Sesame oil |
| 2 |
ts |
Cracked black pepper |
|
|
Juice from 1 lemon |
| 1 |
tb |
Heavy cream |
| 3/4 |
lb |
Unsalted butter; softened |
|
|
Salt |
INSTRUCTIONS
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 3/4 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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