Cooking Recipe Ceylon Tea Butter Sauce
Recipe Ingredients
1 md
Shallot; chopped (1 1/2 tb)
2/3 c
Ceylon Tea-Infused Vinegar
-(see recipe)
1/4 ts
Salt; (scant)
1/8 ts
Ground white pepper
3 tb
Heavy cream
14 tb
Unsalted butter; in pieces
Directions
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