Heat wine and shallot in a medium saucepan over medium-high heat until wine has almost completely evaporated, about 10 minutes.
Add heavy cream and orange zest. Boil until mixture reduces to slightly less than 1 cup, about 8 to 10 minutes.
Remove from heat. Whisk in butter until sauce is creamy and emulsified. Pour through a fine strainer and whisk in vanilla and salt. Serve immediately.
No orange? Replace the zest with 1/4 teaspoon Nielsen-Massey Pure Orange Extract.
Heat wine and shallot in a medium saucepan over medium-high heat until wine has almost completely evaporated, about 10 minutes.
Add heavy cream and orange zest. Boil until mixture reduces to slightly less than 240 ml, about 8 to 10 minutes.
Remove from heat. Whisk in butter until sauce is creamy and emulsified. Pour through a fine strainer and whisk in vanilla and salt. Serve immediately.
No orange? Replace the zest with 1/4 teaspoon Nielsen-Massey Pure Orange Extract.
Madagascar Bourbon Pure Vanilla Extract
Pure Orange Extract
