Pineapple Beurre Blanc
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Finely chopped shallots/White portion of green onion||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Unsalted butter||10 Tablespoon, chilled, cut into small cubes|
|White pepper||To Taste|
In a medium saucepan, combine pineapple juice, shallot or green onion and lemon juice.
Cook until liquid reduces to 3 or 4 tablespoons.
Reduce heat to low.
Whisk in butter, one piece at a time, until sauce is thick and creamy.
Whisk constantly, removing from heat occasionally to prevent separation.
Season with salt and white pepper to taste.
If necessary, sauce can be held until serving by placing pan in a container of warm, not simmering, water.