Citrus-Muscat Sauce

Name: Citrus-Muscat Sauce
Ingredients: 2 cups chicken stock; 2 tablespoons unsalted butter; ½ cup Fresh tangerine or orange juice; ½ cup Fresh tangerine or orange juice; 2 cups sweet Muscat wine or sweet sherry; Juice of 1 lime; 1 teaspoon chopped garlic; 2 cups sweet Muscat wine or sweet sherry; 1 tablespoon olive oil; ½ cup chopped carrot; ¼ cup chopped celery; 1 tablespoon chopped shallot or green onion, white part only; 1 tablespoon chopped shallot or green onion, white part only

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 tablespoon olive oil
½ cup chopped carrot
¼ cup

Sauce
Gluten-free

Method

In a medium saucepan, heat the olive oil over medium-high heat and sauté the carrot, celery, shallot, and garlic until the vegetables are lightly browned. Add the wine, lime juice, and tangerine juice, and stock. Bring to a boil and reduce over high heat until lightly thickened, about 10 minutes. Remove from the heat and whisk in the butter. Keep the sauce warm.