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Orange-Champagne Sauce

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Ingredients

  • Juice and zest from 2 oranges
  • 1 cup plus 2 Tbsp. champagne, divided
  • 2 Tbsp. chopped shallots
  • 1 bay leaf
  • 1 star anise
  • 1 stick butter, cut into Tbsp. size pieces
  • Salt & freshly ground black pepper to tasts

Details

Servings 4

Preparation

Step 1

Place orange juice in a nonreactive saucepan over high heat and cook until reduced by half.

Place 1 cup champagne, shallots, bay leaf, star anise and orange zest in a second nonreactive saucepan and cook over high heat until almost dry. Add reduced orange juice and reduce mixture a little more. Gradually mix in butter a piece at a time. Strain sauce through a fine sieve. Stir in remaining champagne and serve over pan seared salmon.

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