Orange Anaheim Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great as a sauce for Wasabi Crust Baked Salmon Fillet, from Lee Bailey's New Orleans Cookbook Ingredients:
1/3 cup orange juice (fresh) |
2 medium oranges (zest only) |
1/4 cup white wine (dry) |
3 tablespoons vinegar (white wine) |
3 tablespoons anaheim chilies (minced anaheim, including a few seeds) |
2 tablespoons cream (heavy) |
1 cup butter (2 sticks cold unsalted butter, cut into 1 inch pieces) |
1/4 teaspoon salt |
1/8 teaspoon pepper (white) |
Directions:
1. Place juice in a small non reactive pot with the zest, wine and vinegar. Reduce over high heat until syrupy, about 10 minutes. Off the heat, add the white pepper and cream and whisk to combine. Return to a medium flame and whisk in butter a piece at a time until all is incorporated. Sprinkle in salt and pepper, adding more if desired. Makes 1 1/3 Celsius sauce.
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