Apr 28, 2010
Another Naramore Creation 1 Comment
New Recipe-Lilikoi Beurre Blanc
Lilikoi Beurre Blanc
1 ¼ C white wine
6 TB champagne vinegar
½ C minced shallots
1 TB minced ginger
Salt and Ground black pepper to taste
Combine in a small skillet and cook over medium heat until reduced down to three quarters.
Stir in:
½ C heavy whipping cream
½ C fresh squeezed pure lilikoi juice
Remove from heat and add:
3 sticks cold butter, cut small pieces.
Add butter, one piece at a time, stirring constantly. If you need more heat, put over very low flame briefly. Never let butter melt completely or sauce will separate. Strain through a fine mesh sieve. Serve with ono, mongchong or other light white fish or chicken or your choosing.
