Cabernet Teriyaki Orange Reduction
by Chef Ivan Flowers
(La Quinta, CA, USA)
Cabernet Teriyaki Orange Reduction served w/ Fried Chicken Egg Rolls , Spiced Watermelon
4 cups Cabernet
3 tablespoons Teriyaki
2 cups fresh orange juice
In a sauce pot place Cabernet and orange juice and reduce by two thirds or until syrupy
Add Teriyaki and reduce another three minutes
This is a great sauce or glaze for meat, fish, poultry or game.
You can also fold the reduction into mayonnaise for a great spin on an Aioli.
Chef Ivan Flowers brings passion and experience to Arnold Palmer’s Restaurant
Learn more about Chef Ivan Flowers