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Sherry Honey Reduction (NYE 2025)

yield
1.25 Qt
servings
40
expiration date
1 Day
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • Dry Sherry - 65 fl Oz
  • Honey - 8 fl oz
  • Sherry Vinegar - 8 fl oz
  • Fresh Thyme with stem- 2 wt oz
  • Butter Cold Cubed - 8 wt oz
  • Kosher Salt - 1/2 TBSP
sourcing
PROCEDURE
  • In a sauce pot, combine dry sherry, honey, sherry vinegar and thyme sprigs, simmer over medium heat and reduce by half
  • Remove from heat, remove thyme, and slowly incorporate the cubed butter, a little at a time until fully emulsified.
  • Add the salt
  • Keep warm in a double boiler for service
CRITICAL CONTROL POINT
  • Cube the butter into 1 oz pieces and add it into the sauce 2 at a time, slowly, so that the sauce wont break. Do not stop stirring
  • Keep the sauce no hotter than 110 degrees or you will break the sauce.
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