Blood orange sauce?!


Question: Does anyone have a recipe for a blood orange, red wine reduction that would go with a pan roasted strip steak marinaded with mirin, garlic, fresh ginger and szechuan sauce?


Answers: Does anyone have a recipe for a blood orange, red wine reduction that would go with a pan roasted strip steak marinaded with mirin, garlic, fresh ginger and szechuan sauce?

3 Tbls. butter
1/2-3/4 cup blood-orange juice
1 cup med-dry white wine
1 Tbls. lemon juice
1 Tbls. honey
1/2 cup minced green or white onion
1 tsp. soy sauce


In a large sautee pan, over med-hi heat, brown the minced onions in the butter. Add wine.

In another pan heat the orange juice to a simmer. Stir in the soy sauce, lemon juice, and honey.

Simmer the sauce, stirring frequently, for about 15 minutes, until it thickens. Add 1/2 cup of water and return to a simmer.

Pour the orange sauce into the wine orange pan.

Simmer a liuttle longer. Done!

1 c Blood orange juice; (abt 6
-oranges)
2 Shallots; finely chopped
1/4 c Red wine vinegar
1/2 c Dry white wine
1/4 c Heavy cream
1/2 c Butter; cut in 1/2" cubes

In a small saucepan,
combine shallots and red wine vinegar and reduce over low heat. Add white
wine and reduce again. Stir in cream and heat just to simmer. Remove from
heat and stir in butter piece by piece until incorporated. Stir in reserved
blood orange syrup, strain sauce and keep warm.





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