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Recipes
Prickly Pear Beurre Blanc
Prickly Pear Beurre Blanc
Prickly Pear Beurre Blanc
photo credit: Ev Thomas
Try Chef Cindy Pawlcyn's buerre blanc over grilled fish.
Recipe By:
Chef Cindy Pawlcyn
Prep
N/A
|
Total
N/A
|
Serves
8 2oz servings
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Ingredients
10
ripe
prickly pears, peeled (see note below)
1
ounce
lemon juice
5
whole
black peppercorns
1
sprig
of thyme Pinch salt
3/4
pound
butter, cut into large pieces
Instructions
Gently press peeled prickly pears through a china cap (or large-holed strainer) to remove seeds and catch the juice in a bowl. Put the juice and all the other ingredients (except the butter) in a saucepan, and bring to a simmer. Continue to simmer until the amount of juice has been reduced by three-quarters. Remove from the heat and slowly whisk in the butter one piece at a time, moving the pan on and off the heat so the mixture does not get too hot or too cold. When all the butter is incorporated, strain through a fine mesh sieve and keep warm until ready to serve.
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