Ingredients
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
Preparation
Make sauce: 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.
