Ceylon Tea Butter Sauce Recipe




Ceylon Tea Butter Sauce Ingredients

1 medium shallot, chopped (1 1/2 tb)
2/3 cup ceylon tea-infused vinegar (see rec, ipe)
1/4 tsp salt, (scant)
1/8 tsp ground white pepper
3 tbsp heavy cream
14 tbsp unsalted butter, in pieces

A Recipe for
Ceylon Tea Butter Sauce

 

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Ceylon Tea Butter Sauce

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Ceylon Tea Butter Sauce Directions

Combine the shallot, vinegar, salt, and pepper in a nonaluminum
saucepan and reduce over medium-high heat until almost dry. Add the
cream and reduce by one third. Then, whisking constantly, whisk in
the pieces of butter a few at a time, adding more as the butter is
emulsified into the sauce, and bring just to a boil. Remove from the
heat. Use immediately or keep warm for up to 2 hours in a thermos.

Serve with Sole Steamed on a Bed of Ceylon Tea.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness

Serves: 1

 

 

 

 

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Ceylon Tea Butter Sauce Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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