Serves: 4 to 6
1 cup pomegranate juice or the juice of 5 pomegranates, freshly squeezed*
½ cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons heavy cream
2 sticks unsalted butter, cubed to ½ inch thickness
In a medium saucepan over medium heat, reduce all ingredients, except the butter, until syrupy, for about ten minutes. Remove from heat and add one cube of butter. Adjust the burner to low heat and return the sauce pan to the burner.
Whisking constantly for about five minutes, add the rest of the butter cube by cube slowly, waiting until one cube is almost incorporated before adding the next. The sauce is ready to serve when all the butter has melted and a silky smooth consistency is achieved.
Remove from heat, add a pinch of salt, whisk together and serve immediately. We recommend serving this sauce with our Stuffed Turkey Breast.
- To make the sauce more traditional, change the flavor by substituting cranberry juice for pomegranate.
- For the pomegranate juice, you can either use a store-bought juice or create your own by pressing some pomegranate arils through a food ricer or food mill.