Pink Guava Beurre Blanc

10 - 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
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.