Tropical Apricot Pickled Ginger Beurre Blanc




Paul Heerlein Chef Instructor HCC




3 oz            Tropicalapricot puree

3 C             Whitewine (Chablis/Sauvignon/Chardonnay/Sake)

3 oz             Pickled ginger Juice

2 large        Shallotsthinly sliced

1 sprig        Freshthyme

1/4C           Cream

1 lb.            Unsaltedbutter (cold, cut into pieces)





1.   Combinefirst five ingredients in a saucepan and reduce until almost dry.

2.   Addcream and reduce.

3.   Lowerheat and add butter pat by pat until incorporated.

4.   Sauceshould be very warm.

5.   Seasonand strain until ready to use.

Use on seafood, fish or chicken.









Chef Instructor Paul E. Heerlein

Hawaii Community College West Hawaii