Papaya

Featured Recipe

Mango–Papaya Beurre Blanc Yield: 14 oz. Preparation time: 1 hour

•	6 oz. dry white table wine
•	6 oz. white wine vinegar
•	2 tbsp. fresh orange juice
•	2 medium shallots, chopped
•	12 oz. unsalted butter
•	3 tbsp. heavy whipping cream
•	2 oz. Culinary Traditions™ Mango,  thawed
•	2 oz. Culinary Traditions™ Papaya,  thawed
•	Salt and pepper to taste
Method:
1.	In a medium saucepot stir together wine, wine vinegar, orange juice, and shallots. Bring mixture to boiling; reduce heat to low. Simmer mixture, stirring occasionally, until reduced by 90 percent.
2.	Meanwhile, cut butter into 1-tablespoon slices. Stir in heavy cream and adjust heat to medium-high. Add butter, one slice at a time, whisking into cream mixture until well incorporated.
3.	Strain sauce; stir in Mango puree and Papaya puree, with salt and pepper to taste. Pour into bain marie to hold for service.
Serving Suggestion:
	This sauce is lovely over grilled fresh fish or draped over a cold artichoke & asparagus salad.