Serves 4
1 shallot, peeled and diced
2/3 cup blood orange juice
1 Tbl red wine vinegar
2 strips blood orange zest
1 sprig thyme
1 tsp whole black peppercorns
1 stick butter, cut into cubes and kept cold until needed
kosher salt and freshly ground black pepper, to taste
In a small sauce pot, combine the shallot, orange juice, vinegar, zest, thyme and peppercorns. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain out the solids and return the liquid to the pan.
Over low-medium heat, add a few cubes (about 1 tablespoon) of cold butter, and whisk constantly. When the butter is just about all melted, add about another tablespoon, and again whisk continuously while it melts. Continue adding butter a tablespoon at a time, whisking all the while, until all the butter is incorporated into the sauce. Remove from the heat and season to taste with salt and pepper. Serve hot.*
* This sauce can be a bit fickle, especially temperature-wise. As you’re preparing it, don’t allow it to get too hot, or it will ‘break’. Lift if from the heat and whisk occasionally, if you need to cool it a bit. Also, if you need to let it sit for a little while before serving, as you hurry about getting everything else together, keep it over the barest low heat, and stir frequently. Mainly though, it’s best to whip this sauce up at the last minute and serve it straight away.
SERVED AT THIS DINNER PARTY
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