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Jacqueline Sauce

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Ingredients:

  • 200g Western Star butter
  • 2 carrots finely diced
  • 2 shallots sliced
  • 2 cloves garlic
  • 1 star anise
  • 200ml orange juice

Method:

Melt Western Star butter until it begins to bubble. Add carrots, shallots, garlic, and star anise. When carrots soften, add orange juice and simmer for 20 minutes. Then add cream, and bring to the boil. Transfer into a blender and puree until smooth. Pass the mixture through a sieve and season to taste.