Pumpkin Sage Beurre Blanc (Butter Sauce)
1/2 cup Pumpkin Reàl
1/4 cup White Wine
1/3 cup Heavy Cream
2 tbsp Finely Chopped Shallot
1 oz Fresh Sage
1/4 tsp Salt
Grated Zest Of 1 Lemon
1 tsp Black Peppercorns
1 tsp Cornstarch
1 tsp Water
2 Sticks (1 Cup) Unsalted Butter, Cut Into Pieces
Juice Of 1 Lemon
Bring wine, cream, shallots, sage, salt, zest, and peppercorns to a boil. Cook to reduce by half.
Mix cornstarch with water and add to mixture along with Pumpkin Reàl. Reduce heat and simmer for 1 minute. Whisk in butter one piece at a time; whisk in lemon juice.
Pumpkin Reàl features premium Dickinson, Autumn, and Bucksin pumpkins pureed and infused into an intoxicating blend of cane sugar, cinnamon, ginger, nutmeg, and clove. This seasonal sensation is excellent for a multitude of fall and winter cocktails!
