Citrus Butter Sauce

This recipe is from Episode 3 of This Food That Wine

Wine Suggestion: Viognier

Yield: Serves 6 as an appetizer with crispy scallop & potato sandwiches ^[1]

 

Ingredients

• 2 tablespoons of fresh lemon juice (30ml)
• 2 tablespoon fresh orange juice (30ml)
• ¼ cup of lime juice (60 ml)
• 1 tablespoon of sugar (15 ml)
• 2 tablespoons of butter, cold and cut into ½ inch cubes (30 ml)
• 1 tablespoon fresh chervil or oregano (30 ml)
• Salt & pepper to taste

Directions

1. Add the citrus juices and sugar to a small skillet.
2. Bring mixture to a simmer over medium heat, allow liquid to reduce slightly (simmer for about 4 minutes).
3. Using a whisk, slowly whisk butter cubes in a bit at a time, until well incorporated and smooth.
4. Add the chervil/oregano and season to taste with salt and pepper
5. Spoon equal portions of the sauce onto warm plates and top with 2 of the crispy scallop sandwiches ^[1]