Mango-Butter Sauce

recipe

Yield:

Makes about 1 1/4 cups

Recipe from


Ingredients

1/2 cup sherry
1 large shallot, minced
2 ripe mangoes, peeled and chopped
1/4 cup freshly squeezed orange juice
2 tablespoons rice wine vinegar
1/4 cup butter, cut into pieces
1/2 teaspoon salt
1/8 teaspoon white pepper

Preparation

Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 minutes or until reduced to 2 tablespoons.

Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium.

Cook 3 to 5 minutes or until mixture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper.

Note:

January 2009
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