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  Recipe Home » Sauces » Ceylon Tea Butter Sauce
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  Ceylon Tea Butter Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
1 medium Shallot, chopped (1 1/2 tb)
2/3 cup Ceylon Tea-Infused Vinegar (see recipe)
1/4 tsp Salt, (scant)
1/8 tsp Ground white pepper
3 tbsp Heavy cream
14 tbsp Unsalted butter, in pieces
Instructions:
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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