Rangpur Kona Lime Beurre Blanc


Christina Pettersen




Yield 1 pt


Portion 1 oz


Num Portions 32




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.