Ingredients for 800 ml
| Qty | Unit | Description |
|---|---|---|
| 0.3 | KG | Sugar |
| 0.22 | KG | Butter |
| 0.6 | Lt | Port |
| 0.7 | Lt | Orange juice |
| 0.09 | KG | Orange zest grated |
| 0.005 | KG | Lemon zest grated |
| 3 | Lt | Veal stock |
| 0.25 | Lt | Curacoa |
| 0.05 | KG | Orange zest julienne |
| 0.005 | KG | Cayenne pepper |
| 0.01 | KG | Salt |
Method:
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- Combine all the ingredients except butter, salt and cayenne pepper in a heavy bottom stock pot and
- Reduce to one fourth or until thick and syrupy
- Take it off th fire and blend in chilled butter until a thick emulsion is formed
- Season the sauce and serve