8 ounces granulated sugar
4 fluid ounces water
2 tablespoons orange zest
1 pint orange juice
2 star anise
2 quarts brown stock
3 tablespoons honey
1 tablespoon butter
Servings: 8
1. Combine the sugar and water and cook over medium heat until lightly caramelized.
2. Add the zest, juice and star anise and stir together until the sugar is dissolved and the sauce is smooth. Add the stock and reduce until the sauce thickens and coats the back of a spoon.
3. Stir in the honey and monte au beurre.
Yield: 1 pint
4 fluid ounces water
2 tablespoons orange zest
1 pint orange juice
2 star anise
2 quarts brown stock
3 tablespoons honey
1 tablespoon butter
Servings: 8
1. Combine the sugar and water and cook over medium heat until lightly caramelized.
2. Add the zest, juice and star anise and stir together until the sugar is dissolved and the sauce is smooth. Add the stock and reduce until the sauce thickens and coats the back of a spoon.
3. Stir in the honey and monte au beurre.
Yield: 1 pint