 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 cup essencia (orange muscat wine) or late-harvest riesling |
2/3 cup chopped shallots (about 4 large) |
1/2 cup orange juice |
1 tablespoon honey |
2 1/2 cups chicken stock or canned low-salt chicken broth |
3 tablespoons chilled butter, cut into 3 pieces |
Directions:
1. Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.
|
|