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.