Mango Jalapeño Beurre Blanc (Butter Sauce)
0.5 cup Mango Reàl
1/2 cup Mango Reàl
Makes 1 Cup
1/4 Cup White Wine
1/3 Cup Heavy Cream
2 Tablespoons Finely Chopped Shallot
1/4 Teaspoon Salt
Grated Zest Of 1 Lemon
1 Jalapeño, Chopped
1 Teaspoon Black Peppercorns
1 Teaspoon Cornstarch
1 Teaspoon Water
2 Sticks (1 Cup) Unsalted Butter, Cut Into Pieces
Juice Of 1 Lemon
2 Sprigs Basil
Bring wine, cream, shallots, basil, salt, zest, jalapeño, and peppercorns to a boil. Cook to reduce by half. Mix cornstarch with water and add to mixture along with Mango Reàl. Reduce heat and simmer for 1 minute. Whisk in butter one piece at a time; whisk in lemon juice.
This fruit-filled blend of Alphonso Mangoes from the Ratnagiri region of India and Cane Sugar is perfect for mixology-minded cocktails, alcohol-free drinks and a host of exquisite culinary applications.
This fruit-filled blend of Alphonso Mangoes from the Ratnagiri region of India and Cane Sugar is perfect for mixology-minded cocktails, alcohol-free drinks and a host of exquisite culinary applications.
