Apple Rosemary Beurre Blanc (Butter Sauce)
1 cup Crisp Apple Reàl
Makes 1 Cup
1/4 cup White Wine
1/3 cup Heavy Cream
2 tbsps Finely Chopped Shallot
1 oz Fresh Rosemary, Including Stems
1/4 tsp Salt
Grated Zest Of 1 Lemon
1 tsp Black Peppercorns
1 tsp Cornstarch
1 tsp Water
2 sticks Unsalted Butter, Cut Into Pieces
Juice Of 1 Lemon
Bring wine, cream, shallots, rosemary, salt, zest, and peppercorns to a boil. Cook to reduce by half.
Mix cornstarch with water and add to mixture along with Crisp Apple Reàl. Reduce heat and simmer for 1 minute. Remove rosemary stems. Whisk in butter one piece at a time; whisk in lemon juice.
Crisp Apple Reàl features a blend of Red, Golden, and Granny Smith Apples grown in the United States, and cane sugar providing a true-to-fruit flavor burst that is perfect for any cocktail. This sweet, but subtle flavor provides a unique and exciting twist to hand-crafted cocktails and culinary delights.
