Tangerine Dill Butter Sauce

Amount 1 1/2 tablespoons  4 each  1 ounce  1/2 ounce  2 ounces  1 pound

Ingredient Shallots -- minced Tangerines -- juiced White Wine White Wine Vinegar Heavy Cream Butter

Method

1. COMBINE SHALLOTS,JUICE, WHITE WINE, AND VINEGAR.
2. REDUCE TO DEMI-SEC.
3. ADD CREAM AND REDUCE TILL VERY THICK.
4. WHISK IN WHOLE BUTTER (CUBED) A SMALL AMOUNT AT A TIME IN ORDER TO EMULSIFY.

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