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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Nut-crusted Yellowtail Snapper with Mango-Butter Sauce 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 |
Directions:
1. Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 minutes or until reduced to 2 tablespoons.
2. 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.
3. 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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