I first discovered this sauce while working as a server at a wonderful restaurant in Tacoma, WA and I loved it so much, I decided to try making it at home. It’s tangy, rich, and tastes so good, you will want to lick it off of your plate! Although my husband thinks it’s good on pretty much anything, it goes best with white varieties of fish, chicken, and pork. I usually serve it with halibut. —moka
- Serves 4
grapefruits (any color)
dry white wine
medium shallot, minced
white wine vinegar
cold, unsalted butter
Freshly ground white pepper
- Zest 1 teaspoon of a grapefruit, and squeeze ½ cup of juice.
- Cut away the peel and pith from the remaining grapefruits, and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup worth of whole segments.
- In a small sauce pan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
- Reduce the heat to low, and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce. Add another tablespoon of butter before the previous piece has completely melted until you have used all of the butter.
- Stir in the chopped fruit segments and season with salt and pepper to taste. If you wish, you may add some of the whole segments upon serving.
- Use immediately or pour sauce into a double boiler to keep warm and prevent separation.