Orange-Champagne Sauce

Orange-Champagne Sauce
Orange-Champagne Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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