Rosemary Orange Riesling Reduction

Rosemary Orange Riesling Reduction

1 Tbs. butter
1 medium shallot, minced
1 Tbs. fresh rosemary, minced
juice and zest of 1 orange
1/4 cup dry Riesling
sea salt and pepper

 

Melt the butter in a small pot over medium heat. 

Add the shallot and cook until caramelized.

Add the rosemary, orange juice and zest, white wine, and salt and pepper. 

Reduce to a simmer.

Continue to simmer for at least 30 minutes, until the liquid has reduced by almost 2/3, or is nice and thick to your liking.

 

Excellent as a light marinade for baked chicken, as well as a finishing sauce