Ingredients:
1 md Shallot; chopped (1 1/2 tb)
2/3 c Ceylon Tea-Infused Vinegar (see recipe)
1/4 ts Salt; (scant)
1/8 ts Ground white pepper
3 tb Heavy cream
14 tb Unsalted butter; in pieces
Method:
1. Combine the shallot, vinegar, salt, and pepper in a non aluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
2. Serve with Sole Steamed on a Bed of Ceylon Tea.
3. CEYLON TEA-INFUSED VINEGAR: 7 c White wine vinegar; 8 Ceylon tea bags.
4. Bring the vinegar to a boil in a non aluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
5. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.
