Piquant Blood Orange Sauce

I made this sauce for the Sous vide Seared Ahi dish and just knew I had to share it as a separate post. This sauce is beyond description – slightly sweet, slightly sour, slightly spicy and simply amazing. I decided to use some local honey (my neighbor keeps bees and always a shares some of his honey with me!) instead of sugar to simplify this sauce from a standard gastrique. I thought sweet and sour are great and all, but I wanted to add a bit of heat to it… and hot red chilis were available at my local store. So I added them to this sauce and kicked it up just a little bit, which I think you will enjoy. Give it a try on seared tuna, pork loin, or anything else you want a flavorful sauce on!

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Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 1

Ingredients

juice from 1 blood orange (approximately ½ cup)
1 tbsp shallot, diced
1 tbsp spicy red pepper, diced (red jalapeno, thai red, etc.)
1 tsp garlic, minced
1 tbsp honey
1 tbsp red wine vinegar
1 tbsp butter

Instructions

Heat a small shallow pan over Medium heat and melt the butter.
When the butter stops foaming, add the shallot and peppers, cooking until softened, approximately 2 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the honey, juice, and vinegar, whisking to combine.
Reduce by ½ stirring regularly, approximately 3 - 5 minutes.
Blend with an immersion blender before using.

Heat a small shallow pan over Medium heat and melt the butter. When the butter stops foaming, add the shallot and peppers, cooking until softened, approximately 2 minutes. Add the garlic and cook until fragrant, approximately 1 minute. Add the honey, juice, and vinegar, whisking to combine. Reduce by 1/2 stirring regularly, approximately 3 minutes. Blend with an immersion blender before using.