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
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.