 | Pink Guava Beurre Blanc10 - 12 oz. 10 minutes Photo by Erik Binggeser |
| • | 4 oz. dry white wine |
| • | 4 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 2 large shallots, minced |
| • | 8 oz. cold butter, cubed |
| • | Salt to taste |
| • | White pepper to taste |
| Method: | |
| 1. | Combine the white wine, shallots, Pink Guava Puree and Lemon Zest in a 1 qt. saucepan. Bring the pan to a simmer and cook for 5 minutes, or until the mixture is reduced to 1/4 cup. Remove the pan from heat and allow it to cool to 140°F. |
| 2. | Over very low heat, whisk the butter into the reduction one ounce at a time to form a stable emulsion. |
| 3. | Remove the pan from heat, season with salt and white pepper to taste. |
| 4. | Keep the sauce warm in a bain marie until service. |
| Serving Suggestion: | |
| This sauce is best paired with fish and shellfish. | |