Recipe courtesy Chef Marc Poidevin, Le Cirque - Bellagio Las Vegas
Blood Orange Sauce
Ingredients:
10 cups blood orange juice*
3 small shallots, sliced
1/4 cup freshly chopped tarragon leaves
3 tablespoons chopped fresh rosemary leaves
1/4 cup sugar
2 cups heavy cream
1 1/2 pounds unsalted butter, cut into small pieces
Kosher salt and freshly ground white pepper
Instructions:
- To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat.
- Simmer the mixture until the flavors blend, about 10 minutes then add the cream.
- Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes.
- Strain the sauce through a fine sieve and set aside until shortly before serving.
