Pink Guava Buerre Blanc Pink Guava Buerre Blanc 10 - 12 oz. 10 minutes • 4 oz. dry white wine • 2 large shallots, minced • 4 oz. The Perfect Purée Pink Guava, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 8 oz. cold butter, cubed • Salt to taste • White pepper to taste Method: 1. Combine the white wine, shallot, Pink Guava puree and Lemon Zest puree in a 1 qt. saucepan. Bring the pan to a simmer and cook for 5 minutes, or until the mixture is reduced to 1/4 cup. Remove the pan from heat and allow it to cool to 140° F. 2. Over very low heat, whisk the butter into the reduction one ounce at a time to form a stable emulsion. 3. Remove the pan from heat, season with salt and white pepper to taste. 4. Keep the sauce warm in a bain marie until service. Serving Suggestion: This sauce is best paired with fish and shellfish.