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Ingredientes
- 1/2 c. freshly squeezed orange juice
- 3 Tbsp. Champagne vinegar
- 2 x shallots, peeled and sliced
- 1 x bay leaf, broken
- 1 tsp freshly cracked black pepper
- 3 Tbsp. heavy cream
- 1/2 lb butter, cut into very small pcs and kept very cool
Direcciones
- Put the orange juice, vinegar, shallots, bay leaf and cracked pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce till only about 3 ounces remains (this should take about 10 min).
- Now add in the cream. Once it boils, whisk in the butter, a little at a time, till it is all incorporated. Now strain the sauce through a fine-meshed strainer and keep in a hot place.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 295 | 95% |
| Total Fat 33.54g | 42% |
| Saturated Fat 21.17g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 221mg | 9% |
| Potassium 64mg | 2% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.77g | 1% |
| Protein 0.71g | 1% |
