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Ingredients

• Beurre Blanc Sauce with mango Pruee
• 3/4 cup water
• 6 tablespoons champagne vinegar
• 1/4 cup finely chopped shallots
• Zest from 1 lime
• 1 tablespoon chopped ginger
• 4 tablespoons whipping cream
• 1 1/4 stick butter cut into tablespoon size pieces
• Ground white pepper to taste
• salt to taste
• 1 tablespoon cilantro lime Gremolata.
• mango puree to taste

Description

This Beurre Blanc Sauce Can Complements Many Maine Courses . I Use To Serve This Over A Mango Chicken Roulade With Sides Of Coconut Sticky Rice Fresh Sliced Mesquite Grilled Fruit And Cilantro Lime Gremolata.

Group Recipes