Rosemary Orange Butter Sauce

• For sauce
• 1 1/2 cups fresh orange juice
• 1 cup dry wine
• 2/3 cup chopped shallots
• 1/4 cup white wine vinegar
• 8 5-inch-long fresh parsley stems
• 1 1/2 tablespoons fresh lemon juice
• 1 large fresh thyme sprig
• 2 fresh rosemary sprigs
• 1/4 cup whipping cream
• 1/2 cup (1 sticks) unsalted butter, cut into 8 pieces

1. Make sauce:
2. Combine first 7 ingredients in medium saucepan. Boil 10 minutes; add rosemary. Boil until liquid is reduced to 1/2 cup, about 10 minutes. Strain sauce into another medium saucepan, pressing on solids in sieve. Add cream; bring to boil. Reduce heat to medium-low. Whisk in butter 1 piece at a time (do not boil). Season with salt and pepper. Let stand at room temperature up to 2 hours.

for sauce, orange juice, dry wine, shallots, white wine vinegar, parsley stems, lemon juice, thyme, rosemary sprigs, whipping cream, unsalted butter

Taken from www.epicurious.com/recipes/member/views/rosemary-orange-butter-sauce-51334811 (may not work)