3.5 dl blood orange juice
2 tbsp lime juice
0.75 dl white wine
2 tbsp shallots
60 g butter
Bring the blood orange juice to a boil in a pan and let reduce for about 10 minutes.
In a separate pot reduce wine + shallots for about 3 minutes.
Add blood orange reduction to the wine reduction, then add the butter a little at a time and whisk until melted. Take the sauce off the heat
and season with salt and pepper.