Citrus Butter Sauce
Sauces, Butters and Dressing
- 1 cup freshly squeezed citrus (Satsuma, orange, grapefruit) 1/2 cup white wine
- 1/2 cup simple syrup 4 ounces unsalted butter, diced small, room temperature
Reduce (cook down) the citrus juice, white wine and simple syrup on low heat until there is a 1/2 cup of liquid remaining in the pot. Remove the reduction from the stove and slowly whisk in the butter until it is fully incorporated.