- 1 cup satsuma juice
- 2 satsumas, zested
- 1/4 cup minced shallots
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon minced garlic
- 2 to 3 sprigs fresh thyme, or 1 teaspoon dried
- 1 cup dry white wine
- 1 tablespoon honey
- 1/4 cup cream
- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
In a saucepan, combine juice, zest, shallots, bay leaves, peppercorns, garlic, thyme, wine and honey. Bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by about half.
Add cream and continue to cook on low heat until reduced by half again. Whisk in cold butter little by little, until sauce is smooth and thick and all butter is incorporated.
Note: Do not allow sauce to boil, as it will curdle.
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