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 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 Ð West Hawaii