Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
This quickly made butter is seasoned with bright splashes of lemon and orange, along with a dash of heat from some hot sesame oil. It makes an admirable dipping sauce for shrimp and lobster.
Ingredients[]
- 2/3 cup fresh orange juice
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- 12 tablespoons (1½ sticks) unsalted butter
- 2 teaspoons grated orange zest
- 2 teaspoons hot (spicy) sesame oil
- Salt
Directions[]
- Combine orange and lemon juices in a small nonreactive pan set over medium-high heat.
- Reduce liquids to ½ cup, about 2 to 3 minutes.
- Add butter, orange zest, sesame oil, and scant ¼ teaspoon salt.
- Whisk until butter is melted.
- Taste, and season with more salt, if needed. (The butter can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat, stirring, in a medium saucepan over low heat.)
YIELD: MAKES ABOUT 1⅓ CUPS