Seville Orange Butter Sauce

Preparation info

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By Samantha Clark and Samuel Clark

Published 2014

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  • juice of 3 Seville oranges (available in early January) or 2 oranges and 1 lemon
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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