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Hi, can I make the base of the sauce two days ahead, and add the butter the day I serve it?
Hi, Cecile! Emma here, managing editor. I think you could prepare the base ahead of time. Be sure to warm it back up again before incorporating the butter. Enjoy!
Hi Cecile, I’ve actually made the sauce ahead of time, refrigerated it, then just warmed it just enough to loosen it without an issue. No problem!
What to do if i want to omit the liquor? Thanks in advance
Hello Aini, the sauce recipe requires a half cup of white wine, which is very important for the taste. You could try making the sauce without it, but I don’t think it would taste nearly as good.
Made this last night. Wife and I loved it, nice subtle orange flavor. Had roasted asparagus on the side, and the sauce was great with that. Only changes I made to the was I used champagne for the wine, a splash of white wine vinegar, and strained it. Can’t wait to try it with scallops. Thanks Elise!!
Made this last night…Awesome! The only thing I did different was add a teaspoon of chopped garlic. Fresh oranges right off my tree and fresh shrimp from the gulf…yummie! Low carb too…what’s not to love.
Made this tonight and my usually picky fiance devoured it and asked for more. The sauce has just a hint of sweetness and it’s just perfect with Key West pink shrimp. I served it with butter braised carrots (Mark Bittman’s recipe) and white rice.
This picture looks so good I want to lick the screen. I made this last night, as a Friday night treat. The orange in the sauce is more subtle than I thought it would be, but delicious. I wonder how it would go with fish? I imagine it needs to be a delicate whitefish of some type, I may try baking some and trying the sauce out on it.