Grapefruit Beurre Blanc

In a 10- to 12-inch frying pan over high heat, boil 2 cups ruby grapefruit juice until reduced to 1/3 cup, about 10 minutes. Turn heat to low and whisk in 3/4 cup (3/8 lb.) butter or margarine, in chunks. Serve at once; sauce separates as it stands.Nutritional analysis per tablespoon.

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