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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 46 |
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This Beurre Blanc Sauce can complements many maine courses . I use to serve this over a Mango Chicken Roulade with sides of Coconut sticky Rice Fresh sliced Mesquite grilled fruit and Cilantro Lime Gremolata. Ingredients:
beurre blanc sauce with mango pruee |
3/4 cup water |
6 tablespoons champagne vinegar |
1/4 cup finely chopped shallots |
zest from 1 lime |
1 tablespoon chopped ginger |
4 tablespoons whipping cream |
1 1/4 stick butter cut into tablespoon size pieces |
ground white pepper to taste |
salt to taste |
1 tablespoon cilantro lime gremolata. |
mango puree to taste |
Directions:
1. Boil Water,Vinegar Shallots in a Saucepan over medium heat
2. Reduced to 1/4 cup.
3. Add Cream, Zest.,Ginger
4. Add butter, 1 piece at a time whisking till melted.
5. Continue till all butter in incorperated.
6. Strain
7. Add Salt and Pepper to taste
8. Add Mango pruee to taste.
9. Add Cilantro Lime Gremolata.
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