Orange Tarragon Cream Sauce

• 2 teaspoons olive oil
• 1 each shallots minced
• 1 cup orange juice fresh
• 3 tablespoons white wine vinegar or champagne vinegar
• 1/4 cup heavy whipping cream
• 2 tablespoon butter, unsalted
• 1 tablespoon tarragon leaves
• 1 x salt and black pepper to taste

1. In a saucepan, heat oil over medium heat.
2. Add the minced shallot and cook, stirring, until soft and beginning to color.
3. Add the orange juice and vinegar, increase heat and bring to the boil.
4. Cook until reduced to about 3/4 of a cup, about 5 minutes.
5. Add the cream and cook until slightly reduced, about 1 1/2 minutes.
6. Remove from heat and add the butter and tarragon.
7. Taste and adjust seasoning with salt and black pepper.
8. Cover to keep warm, stirring every minute or so.
9. Serve with fish or even poached or grilled chicken.

olive oil, shallots, orange juice fresh, white wine vinegar, heavy whipping cream, butter, tarragon, salt

Taken from recipeland.com/recipe/v/orange-tarragon-cream-sauce-54086 (may not work)