Orange Butter Sauce for Seafood

Ingredients

• 2 oranges
• 1/2 cup white wine
• 2 teaspoons minced shallots
• 1/2 pound unsalted butter
• Salt and white pepper

Directions

1. Remove the zest from half of one orange, aiming for about 2 teaspoons, then squeeze the juice from the two oranges, which should give you about 3/4 cup. Add the orange juice, zest, wine, and shallots to a saucepan and set it over medium high heat.
2. Simmer the mixture until it reduces to a thick, syrupy glaze and very little liquid remains. Turn the heat to low, then whisk in the butter energetically and without stopping, adding it 1 tablespoon at a time.
3. Because the butter is what brings the sauce together, adding it gradually while whisking helps it turn smooth and satiny. Do not allow the sauce to boil. Season with salt and white pepper to taste.