Citrus Butter Sauce

Citrus Butter Sauce

Makes about ½ cup

Ingredients

¾ cup Kowalski's Freshly Squeezed Orange, Lemon, Lime or Grapefruit Juice
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 (optioanl)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
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Directions
  1. 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.).
  2. Whisk in cream.
  3. Reduce heat to low; whisk in butter a little at a time until melted.
  4. Season sauce to taste with herbs, salt and pepper.
  5. 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 the hot sauce into a spouted 2-cup glass measuring cup and placing it into 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.