Orange, Champagne & Honey Sauce
Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1 1/2 cups wine, orange zest, orange juice, honey, coriander, salt and pepper; bring to a boil. Cook, stirring occasionally, until the sauce is reduced by about half, 10 to 12 minutes.Advertisement
Whisk the remaining 1 tablespoon wine with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
To make ahead: Refrigerate for up to 3 days.
1/2 alcohol equivalent, 1/2 fat