Ceylon Tea Butter Sauce

Ingredients

1 medium shallot, chopped (1 1/2 tb) 2/3 cup ceylon tea-infused vinegar (see rec, ipe) 1/4 tsp salt, (scant) 1/8 tsp ground white pepper 3 tbsp heavy cream 14 tbsp unsalted butter, in pieces	Advertisements

Preparation
 
Combine the shallot, vinegar, salt, and pepper in a nonaluminum
saucepan and reduce over medium-high heat until almost dry. Add the
cream and reduce by one third. Then, whisking constantly, whisk in
the pieces of butter a few at a time, adding more as the butter is
emulsified into the sauce, and bring just to a boil. Remove from the
heat. Use immediately or keep warm for up to 2 hours in a thermos.

Serve with Sole Steamed on a Bed of Ceylon Tea.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness

 

 
Servings: 1

 

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