Key Lime Butter Sauce

1. 1

   Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.

2. 2

   Add the heavy cream and reduce by half.

3. 3

   Cool the mixture to 140u00b0F.

4. 4

   Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.

5. 5

   Strain the sauce.

6. 6

   Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

* Per serving · 4 servings · Values may vary.

No additional tips available.