Blood Orange Sauce for Fish

This is tangy buttery sauce you is great with fish. It defiantly has a summery taste. My hubby is my best taste tester. He kept going back for more. We used grilled swordfish and it was amazing!

• 1 shallot chopped

• one stick of butter(if you are dairy free you can use whatever substitute vegan butter you like)

• one table spoon of white rice wine vinegar

• Blood orange juice 1 cup

I add one slice of miyoko “butter” to a pan over medium heat. Then add the shallot chopped, sauté over medium till translucent. I turn heat to low, add table spoon of vinagar, sauté for maybe 2 more minutes. I then add one cup of blood orange juice. I squeezed them my self for fresh flavor but bottled juice is just fine. Let the blood orange juice reduce to a little more than half. On low I add one table spoon of cold butter at a time and whisk in while it melts. Try not to let the sauce boil, but I have accidentally done this, and it was ok.