Dharma Blue- Show 1 - Brian Culleton
MANGO BEURRE BLANC
In a medium sauce pan, reduce wine, shallot, lemon juice and mango until almost dry. Add cream and reduce. Lower heat and slowly whisk in butter. Add sugar.
Top shrimp with beurre blanc.
MANGO BEURRE BLANC
4 oz. white wine
2 small shallots
2 oz. lemon juice
2 oz. chopped mango
2 oz. heavy cream
½ lb. unsalted butter
Pinch of brown sugar
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