Rangpur Kona LimeBeurre Blanc

 

ChristinaPettersen

 

 

 

Yield 1 pt

 

Portion 1 oz

 

Num Portions 32

 

Ingredients

 

8 floz white wine

 

2 fI oz rangpurlime juice

 

1 oz shallots

 

1 ea bay leaf

 

5 ea blackpeppercorn

 

1 Ib coldunsalted-butter

 

to taste salt

 

1. Combine thewine, juice, bay leaf, peppercorns and shallots in a

saucepan. Reduceuntil there is about 1 oz liquid remaining.

 

2. Cut the butterinto small pieces.

 

3. Add the buttera piece at a time to the hot reduction over low heat. When

the butter isnearly all melted and incorporated, remove from the heat and

continue to whipuntil smooth.