Mango Passion Fruit Beurre Blanc

Liza 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.

Using The Perfect Purée for: