This is a perfect sauce to serve with Poached Salmon. My husband determined the final product as when it came to citrus based dishes he wanted it his way. That’s what cooking is all about – creating a recipe to satisfy your tastebuds.
Citrus-Thyme Sauce
- 1 cup fresh orange juice (from 2-3 oranges – I use some pulp as well)
- 2 tbsp. shallot, finely chopped
- 1 tbsp. fresh thyme, chopped
- 2 tsp. butter (I used a little more)
- 1/2 to 1 tsp. balsamic vinegar (taste after 1/2 tsp.)
- salt and pepper to taste
Combine the juice, shallot and thyme in a small saucepan; bring to a boil over medium-high heat. Cook, uncovered, until reduced to 1/2 cup, about 6 minutes or so. Remove from the heat and strain the shallots and thyme if desired (my husband insisted). I grow a couple different kinds of thyme, regular and lemon; both are good in this sauce. Add butter, vinegar, salt and pepper; stir until the butter has melted.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/02/22/citrus-thyme-sauce/
