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Citrus Sauce

Yield: 2 cups

Ingredients and directions for this recipe

1 c White wine
1 c White wine vinegar
1 c Orange juice
1 tb Lime juice
1 tb Lemon juice
1 tb Chopped shallots
1 tb Heavy cream
1 lb Butter, softened
-(4 sticks)
1 tb Orange rind
-grated and blanched
1 tb Lime rind
-grated and blanched
1 tb Lemon rind
-grated and blanched
Salt and pepper to taste

Put the wine, vinegar, citrus juices and shallots in a skillet and
reduce over medium heat until the liquid is completely gone. Whisk in
the cream and the softened butter, 4 tbs at a time. Strain the sauce
and add the citrus rinds. Serve hot with grilled fish.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 125

See also:
Previous recipe Citrus Salsa
Next recipe Citrus Sauce For Citrus Sections

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Grilled Swordfish, Italian Style
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