- 1 tablespoon ruby red or yellow grapefruit zest
- 1 ¼ cups fresh ruby red or yellow grapefruit juice (from 2 to 3 grapefruits)
- 3 tablespoons honey
- 1 sprig thyme, plus 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons cold unsalted butter, cut into small pieces
- Sea salt and freshly ground black pepper
1. In a medium saucepan, combine the grapefruit zest, grapefruit juice, honey, thyme sprig, and olive oil. Bring to a boil over high heat and cook until reduced by half, 6 to 8 minutes.
2. Turn off the heat and stir in the chopped thyme, then whisk in the butter, a little at a time, until thickened. Season to taste with salt and pepper.
3. Remove the thyme sprig, and blend with an immersion blender or whisk until frothy. Serve warm or room temperature. Makes about ¾ cup.
About this recipe
“I like to think of myself as a super smeller or, more elegantly put, an olfactory wizard. For better or worse, I can’t help noticing smells, of any kind, and commenting on them—a habit, I’ve come to realize, that may annoy the less nasally inclined. In any event, this sauce is good for those like me who are keen to scents. It is equally pleasing to the nose and the taste buds. Slightly sweet, tart, and herby, this feels like summer in a pot. It is a great addition to foods that are light or bland, such as steamed vegetables or chicken breast. The aromatherapy qualities are an added benefit.” -- Vanessa Seder
Recipes used with permission from Secret Sauces by Vanessa Seder, photography by Stacey Cramp.