Beer Blanc

1. 1

   Cook beer, shallots, bay leaves and pepper in saucepan on medium heat until mixture is reduced to 2 oz.

2. 2

   of liquid (or 1 oz.

3. 3

   of liquid for trial recipe), stirring occasionally.

4. 4

   Whisk in cream and mustard; cook until liquid is reduced by half.

5. 5

   Reduce heat to low.

6. 6

   Whisk in butter, 1 or 2 cubes at a time, until the emulsion begins to stabilize.

7. 7

   Slightly raise the heat and continue to add butter 2 to 3 cubes at a time and cook until fully incorporated.

8. 8

   Strain the sauce through a chinoise or cheesecloth.

9. 9

   Gently stir oranges into sauce.

10. 10

    Garnish with chives.

No additional tips available.