Yield: 1 quart
Ingredients:
1/2 gallon Orange Juice
2 Tbsp. Splenda, granulated
½ cup Shallots, minced
3 cups Canola Oil
2 tsp. Black Pepper
optional Salt
Method:
Place orange juice and splenda into a non-reactive (stainless steel) pan over medium high heat. Reduce slowly to about 2 cups of remaining orange syrup.
Place minced shallots into a medium mixing bowl along with black pepper and salt. Pour hot orange juice reduction over shallots and stir. Allow to cool for ½ hour. Slowly add canola oil. Taste and season as needed. Serve chilled.