** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Ceylon Tea Butter Sauce
Date Added:January 04, 2014
Ingredients:
1 Shallot 1 Shallot chopped (1 1/2 tb)
Cup Vinegar Cup Ceylon Tea-Infused Vinegar (see recipe)
1/4 Teaspoon Salt 1/4 Teaspoon Salt (scant)
1/8 Teaspoon White Pepper 1/8 Teaspoon Ground white pepper (this is important!!)
3 Tablespoons Heavy Cream 3 Tablespoons Heavy cream
14 Tablespoons Unsalted Butter 14 Tablespoons Unsalted butter in pieces
1. Combine the shallot, vinegar, salt, and pepper in a nonaluminum saucepan and reduce over medium-high heat until almost dry.
2. 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.
3. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
4. Serve with Sole Steamed on a Bed of Ceylon Tea.
Comments on Ceylon Tea Butter Sauce Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Vinegar allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
