MangoPapaya Beurre Blanc
|||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. The Perfect Purée Mango, thawed|
|||2 oz. The Perfect Purée 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.