Ceylon Tea Butter Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Shallot, chopped (1 1/2 tb)
2/3 cup: Ceylon Tea-Infused Vinegar, see recipe
1/4 tsp: Salt, (scant)
1/8 tsp: Ground white pepper,
3 tbsp: Heavy cream,
14 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Sauces