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Green Apple Beurre Blanc

Green Apple Beurre Blanc

    • 4 oz. white wine
    • 4 oz. white wine vinegar
    • 3 shallots, minced
    • 5 sprigs tarragon
    • 7 oz. cold butter
    • 1 cup The Perfect Purée Green Apple,  thawed
Method:
1. Heat white wine, wine vinegar, shallots and tarragon in saucepan.
2. Simmer slowly and reduce to 2 tbsp.
3. Cut butter into 6 pieces. Whish in piece by piece.
4. Stir in Green Apple puree.
5. Season with salt and pepper. Serve over or next to grilled halibut.