Ingredients
2oranges
½cupwhite wine
2tspshallots,minced
½lbunsalted butter,(2 sticks), cold
salt and white pepper
Preparation
Zest half of one orange, about 2 teaspoons, and juice the two oranges, about ¾ cup. Put the juice, zest, wine, and shallots in a sauce pan on medium-high heat.
Cook until it is syrupy and almost gone.
On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
Butter is the only emulsifier for this sauce, and if added slowly, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.
Add salt and pepper to taste.
Serve over dishes, and enjoy!
