Rangpur Kona Lime Beurre Blanc

Christina Pettersen

Yield 1 pt

Portion 1 oz

Num Portions 32

Ingredients

8 floz white wine

2 fI oz rangpur lime juice

1 oz shallots

1 ea bay leaf

5 ea black peppercorn

1 Ib cold unsalted-butter

to taste salt

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

saucepan. Reduce until there is about 1 oz liquid remaining.

2. Cut the butter into small pieces.

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

the butter is nearly all melted and incorporated, remove from the heat and

continue to whip until smooth.