 | Mango Passion Fruit Beurre BlancLiza Cheng |
| • | 1/2 cup The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 1/4 cup dry white wine |
| • | 1/4 cup white wine vinegar |
| • | 2 tbsp. finely chopped shallots |
| • | 1/3 cup heavy cream |
| • | 1/4 tsp. salt |
| • | 1/8 tsp. white pepper |
| • | 2 sticks butter (1 cup) |
| Method: | |
| 1. | In a medium saucepan, mix the wine, vinegar and shallots together. Bring to a boil until au sec (refers to liquid that has been reduced by heating until it is nearly dry). This should take about 5 minutes. |
| 2. | Add the heavy cream, salt and white pepper and boil for 1 minute. |
| 3. | Reduce the heat to low and start added pieces of the 2 sticks of butter at a time, while whisking together. Make sure to continuously whisk as you add the butter. The mixture will look like the consistency of Hollandaise sauce. |
| 4. | Remove from heat and strain the mixture through a medium sized sieve to remove the shallots. |
| 5. | Add the Mango Passion Fruit blend and season to taste. |
| 6. | Serve over choice of protein immediately. |
| Serving Suggestion: | |
| Serve over pan seared Barramundi and boiled bok choy. | |
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