 | Mango–Papaya Beurre Blanc14 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. | |