- 1 cup Essencia (orange Muscat wine) or late-harvest Riesling
- 2/3 cup chopped shallots (about 4 large)
- 1/2 cup orange juice
- 1 tablespoon honey
- 2 1/2 cups chicken stock or canned low-salt chicken broth
- 3 tablespoons chilled butter, cut into 3 pieces
- Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.