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Easy
By Samantha Clark and Samuel Clark
Published 2014
Place the citrus juice, zest, thyme, bay leaf and peppercorns in a pan over a medium heat and simmer until reduced by half. Remove the thyme, bay and peppercorns, then add the sugar and a good pinch of salt and over a low heat slowly begin to add the cold butter, whisking constantly. When all the butter has been added, the sauce should have thickened and become velvety in texture. Remove from t