Title: Ceylon tea butter sauce
 Categories: Sauces
      Yield: 1 Servings
 
      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
 
  Combine the shallot, vinegar, salt, and pepper in a nonaluminum
  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.
  
  Serve with Sole Steamed on a Bed of Ceylon Tea.