Mango–Papaya Beurre Blanc Mango–Papaya Beurre Blanc 14 oz. 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. 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.