Summer Fruit Sauce

Measure out all ingredients: unsalted butter (2 tablespoons), fresh orange juice (1/2 cup), and granulated sugar (2 tablespoons). Allow the butter to come to room temperature so it incorporates more easily.

Pour the orange juice into a small saucepan and place it over medium heat. Bring the juice to a gentle simmer, stirring occasionally.

Add the granulated sugar to the simmering orange juice and stir continuously until the sugar has completely dissolved. Continue to simmer for 2 minutes to slightly concentrate the mixture.

Reduce the heat to low to prevent the liquid from boiling vigorously. A gentle heat is essential for proper emulsification in the next step.

Add the butter to the saucepan one small piece at a time, whisking constantly after each addition until fully melted and incorporated before adding the next piece. This technique builds a smooth, glossy emulsified sauce.

Once all the butter is incorporated, remove the saucepan from heat and whisk the sauce for an additional 30 seconds to ensure stability. The sauce should appear glossy and slightly thickened.

Taste the sauce and adjust sweetness by stirring in a small amount of additional sugar if desired. Use the sauce immediately while warm, or allow it to cool slightly before serving as a cocktail component or topping.