Satsuma Orange Butter Sauce
Yield: 1 1/2 cups
Prep time: 30 minutes
This recipe, adapted from Emeril Lagasse, is a wonderful accompaniment to grilled salmon, baked tofu or roasted poultry.
- 1 cup satsuma juice Add to list
- 2 satsumas, zested Add to list
- 1/4 cup minced shallots Add to list
- 2 bay leaves Add to list
- 1 teaspoon whole black peppercorns Add to list
- 1 teaspoon minced garlic Add to list
- 2 to 3 sprigs fresh thyme, or 1 teaspoon dried Add to list
- 1 cup dry white wine Add to list
- 1 tablespoon honey Add to list
- 1/4 cup cream Add to list
- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces Add to list
In a saucepan, combine juice, zest, shallots, bay leaves, peppercorns, garlic, thyme, wine and honey. Bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by about half.
Add cream and continue to cook on low heat until reduced by half again. Whisk in cold butter little by little, until sauce is smooth and thick and all butter is incorporated.
Note: Do not allow sauce to boil, as it will curdle.
Source: Sound Consumer, December 2001
Recipe adapted from Chef Emeril Lagasse