 | Green Apple Beurre Blanc |
| • | 1 cup The Perfect Purée Green Apple Puree, thawed |
| • | 4 oz. white wine |
| • | 4 oz. white wine vinegar |
| • | 3 shallots, minced |
| • | 5 sprigs tarragon |
| • | 7 oz. cold butter |
| 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. |