Tropical Apricot Pickled Ginger Beurre Blanc




Paul Heerlein Chef Instructor HCC




3 oz            Tropical apricot puree

3 C             White wine (Chablis/Sauvignon/Chardonnay/Sake)

3 oz              Pickled ginger Juice

2 large        Shallots thinly sliced

1 sprig        Fresh thyme

1/4C           Cream

1 lb.            Unsalted butter (cold, cut into pieces)





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

2.    Add cream and reduce.

3.    Lower heat and add butter pat by pat until incorporated.

4.    Sauce should be very warm.

5.    Season and strain until ready to use.

Use on seafood, fish or chicken.









Chef Instructor Paul E. Heerlein

Hawaii Community College West Hawaii