1 tablespoon butter
1 medium shallot, minced
2 tablespoon capers
2 tablespoons soaked raisins
Juice of 1 orange
Juice of 1 lime
1 tablespoon veal demi-glace
Segments of 1 orange supremes*, cut into ¼” pieces
Segments of 1 lime supremes*, cut into ¼” pieces
2 teaspoons chopped parsley
Heat butter in medium saucepan.
Add capers, raisins, shallots, orange juice and lime juice. Reduce this liquid by three-quarters. The capers and the raisins should be loosely glazed.
Add demi-glace and stir. Let simmer for 2 minutes. Sauce should be shiny and thick.
Remove from heat and stir in orange and lime segments and parsley.