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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This is a recipe for Ceylon Tea Butter Sauce from the recipe cookbook of Recipes-to-go (Drink)
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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
Ceylon Tea Butter Sauce Recipe brought to you by Recipes To-Go