Wednesday, April 24, 2013

GINGER MANGO BUERRE BLANC



INGREDIENTS:
4 pieces ripe mangoes
1 piece ginger
1 piece bay leaf
Black peppercorn
½ cup white wine
1/8 cup white wine vinegar
3 blocks butter nuggets
Salt and pepper to taste

PROCEDURE:
1. Peel and cup ginger.
2. Puree mango.
3. Reduce white wine, white vinegar, bay leaf, peppercorn, and ginger.
4. Add mango puree to reduction and simmer.
5. Strain and discard solids.
6. Whisk in butter nuggets gradually.
7. Season with salt and pepper.

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