Instructions: Put the orange juice, vinegar, shallots, bay leaf and cracked pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce until only about 3 ounces remains (this should take about 10 minutes).

Now add the cream. Once it boils, whisk in the butter, a little at a time, until it is all incorporated. Now strain the sauce through a fine-meshed strainer and keep in a warm place.

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