Rangpur Kona LimeBeurre Blanc






Yield 1 pt


Portion 1 oz


Num Portions 32




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.