Granadilla beurre blanc

0 piace 0 commenti Ricetta di Adeline Levescot

1 onion, finely chopped
1/2 cup dry white wine
250g butter
Pulp of 2 granadillas
Salt and pepper to taste

Preparazione → 5 min

Cottura → 20 min

1. In a small saucepan, simmer the onion in the wine over medium heat with seasoning until liquid has reduced to about a tablespoon (approx. 10 minutes).

2. Remove pan from heat.

3. Whisk in the butter 2 tablespoons at a time, waiting for each lot to melt before adding the next.

4. Once sauce has emulsified, slowly whisk in granadilla pulp one tablespoon at a time.

5. Sauce can be kept warm in a bain-marie for a short amount of time before serving if necessary. Serve with fish or white meat.

contorni, sauce, beurre blanc, granadilla, passionfruit November 23, 2011 13:20

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Adeline Levescot
“Copywriter. Cheese freak. Cowbell afficionado. Mediavore. Bacon evangelist.”
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Cape Town, South Africa

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