This recipe goes with Nut-crusted Yellowtail Snapper with Mango-Butter Sauce
Yield: Makes about 1 1/4 cups
- 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
- 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.
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