Citrus Butter Sauce
Ingredients
¾ cup
Kowalski's Freshly Squeezed Orange, Lemon, Lime or Grapefruit Juice (from the Produce Department)
½ cup
dry white wine
2 tbsp.
Champagne vinegar
2 tbsp.
heavy cream
4 tbsp.
Kowalski's Unsalted Butter, cold, cut into 16 cubes 1 tsp. (approx.)
- fresh herbs, such as finely minced rosemary, tarragon, parsley or cilantro (optional)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a medium saucepan, combine juice, wine and vinegar over medium-high heat; bring to a boil. Cook until reduced to about ¼ cup (about 15 min.).
- Whisk in cream.
- Reduce heat to low; whisk in butter a little at a time until melted.
- Season sauce to taste with herbs, salt and pepper.
- Serve immediately over grilled, roasted, sautéed or steamed fish or vegetables.
Tasty Tip:
- You can keep the sauce warm for up to 15 min. by pouring hot sauce into a spouted 2-cup glass measuring cup and placing it in a hot water bath (a 1 qt. baking dish or medium-sized heat-safe glass mixing bowl filled with very hot but not boiling water). The water should reach above the sauce line but below the top of the measuring glass.
