Wednesday, June 18, 2008

Avocado Beurre Blanc

Avocado Butter Sauce - Yield 1 cup

4 ounces white whine (Fume' Blanc or Chardonnay)

1 tablespoon minced shallots
2 ounces heavy cream
8 ounces sweet butter, cut into cubes (cold!)
1 avocado, mashed smooth
Kosher salt and pepper, to taste

Place wine, vinegar, and shallots in a Calphalon sauce pan (it must be heavy and non-reactive) or a coated saute' pan. Place on range and immer until the liquid barely covers the shallots.

After reduction is complete, add cream and reduce again until the cream is lightly thickened and VERY shiny.

Whisk the butter into reduction, beating constantly, back and forth until all the butter is incorporated. Remove from heat and whisk in avocado pulp. Season with salt and papper to taste. Place in glass or ceramic contianer and hold warm for service.

Note: This sauce must be served immediately. It will not hold for very long. You can't freeze it, or reheat it. If you have to make ahead of time... you can made the reduction through the cream stage, ahead of time. Once you add the butter... it must be served. =) It's Oh-SO-good!!!!

1 comment:

  1. What would you suggest this sauce go on? It sounds rich and luscious. I'd be interested in a non-meat idea.Thanks