Citrus Coriander Butter Drizzle

1. Prepare Grapefruit Zest

Finely grate 1 teaspoon of zest from the grapefruit and set it aside.

2. Prepare Grapefruit Segments

Cut a slice off each end of the grapefruit to create a flat base, stand it upright, and carefully slice away the peel and pith with a sharp knife. Cut out half of the grapefruit segments, chop them into 1/4-inch pieces, and set them aside. Squeeze the juice from the remaining half into a small saucepan; you should get about 1/2 cup of juice.

3. Reduce Grapefruit Juice

Combine the grapefruit juice with 1/4 cup of white wine vinegar and 1 tablespoon of minced shallot in the saucepan. Bring the mixture to a simmer over medium-high heat and let it reduce for 6 to 8 minutes.

4. Incorporate Butter

Add the very cold unsalted butter in small pieces, stirring constantly with a whisk or fork to create a creamy emulsion. Remove the pan from the heat while you work in the last bit of butter to ensure the sauce doesn’t break.

5. Season the Sauce

Season the sauce by adding 1/8 teaspoon each of ground coriander and ground ginger, along with 1/4 teaspoon of kosher salt and a few grinds of freshly ground black pepper. Stir in the 1/2 teaspoon of fresh lemon juice and the chopped grapefruit segments. Taste and adjust the seasoning with more salt or lemon juice if needed. If the sauce tastes too sharp, whisk in an additional 1/2 tablespoon of cold butter to mellow it out.

6. Finish the Sauce

Stir in the reserved grapefruit zest and 1 tablespoon of finely sliced fresh basil. Serve the sauce immediately, or keep it warm over a pan of hot water (no hotter than 110°F/43°C) or in a thermos.