You'll need one large orange or two smallish oranges to have enough juice for this recipe.
- 2 oranges
- 1/2 cup (120 ml) white wine
- 2 teaspoons minced shallots
- 1/2 pound (2 sticks, 225 g) cold, unsalted butter
- Salt and white pepper
1 Make a syrup with orange zest, orange juice, wine, and shallots: Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).
Put the juice, zest, wine and shallots in a sauce pan on medium high heat.
Cook until it is syrupy and almost gone.
2 Slowly whisk in butter: 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 you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil!
3 Add salt and pepper to taste.