Ceylon tea butter sauce

1 Servings

Ingredients

Quantity Ingredient
1 medium Shallot; chopped (1 1/2 tb)
⅔ cup Ceylon Tea-Infused Vinegar (see recipe)
¼ teaspoon Salt; (scant)
⅛ teaspoon Ground white pepper
3 tablespoons Heavy cream
14 tablespoons Unsalted butter; in pieces

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

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