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1 Zest Half Of One Orange (About 2 Teaspoons) And Juice The Two Oranges (About 3/4 Cup). Put The Juice, Zest, Wine And Shallots In A Sauce Pan On Medium High Heat. Cook Until It Is Syrupy And Almost Gone. 2 On Low Heat, Whisk In The Butter Continuously And Vigorously, 1 Tablespoon At A Time. Butter Is The Only Emulsifier For This Sauce, And If You Slowly Add It, Continuously Stirring, The Sauce Will Achieve A Silky Smooth Texture. Do Not Let The Sauce Boil. 3 Add Salt And Pepper To Taste.
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