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Title: Citrus Sauce
Categories: Sauce Check
Yield: 2 Cups
| 1 | c | White wine |
| 1 | c | White wine vinegar |
| 1 | c | Orange juice |
| 1 | tb | Lime juice |
| 1 | tb | Lemon juice |
| 1 | tb | Chopped shallots |
| 1 | tb | Heavy cream |
| 1 | lb | Butter, softened (4 sticks) |
| 1 | tb | Orange rind grated and blanched |
| 1 | tb | Lime rind grated and blanched |
| 1 | tb | Lemon rind grated and blanched |
| Salt and pepper to taste |
Put the wine, vinegar, citrus juices and shallots in a skillet and reduce over medium heat until the liquid is completely gone. Whisk in the cream and the softened butter, 4 tbs at a time. Strain the sauce and add the citrus rinds. Serve hot with grilled fish.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 125
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