Categories: Sauces, Breakfast 
      Yield: 4 servings 
  
      2 c  Fresh orange juice 
      1 c  Unsalted butter 
    1/2 t  Salt 
  
  (From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 
  1989) 
   
  Place the orange juice in a saucepan and bring it to a boil. Reduce 
  the heat and simmer until it is thick and syrupy, 10-12 minutes. You 
  should have 1/4 cup syrup. Set it aside. In another saucepan, melt 
  the butter in a thin stream. Process a few more seconds, until thick. 
  Serve immediately. Makes 2 cupes; serves 4.