Blood orange sauce?
Does anyone have a recipe for a blood orange, red wine reduction that would go with a pan roasted strip steak marinaded with mirin, garlic, fresh ginger and szechuan sauce?
3 Tbls. butter
1/2-3/4 cup blood-orange juice
1 cup med-dry white wine
1 Tbls. lemon juice
1 Tbls. honey
1/2 cup minced green or white onion
1 tsp. soy sauce
In a large sautee pan, over med-hi heat, brown the minced onions in the butter. Add wine.
In another pan heat the orange juice to a simmer. Stir in the soy sauce, lemon juice, and honey.
Simmer the sauce, stirring frequently, for about 15 minutes, until it thickens. Add 1/2 cup of water and return to a simmer.
Pour the orange sauce into the wine orange pan.
Simmer a liuttle longer. Done!
Laura’s Lean Beef video – Pan-Seared Steak with Wine Reduction Sauce