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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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


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
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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.

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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.
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