Prickly Pear Beurre Blanc

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Try Chef Cindy Pawlcyn's buerre blanc over grilled fish.
Recipe By: Chef Cindy Pawlcyn
  • PrepN/A |
  • TotalN/A |
  • Serves8 2oz servings


    • 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


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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