Mango-Butter Sauce

Ingredients

• 0.3 cup butter cut into pieces
• 2  mangoes ripe peeled chopped
• 0.3 cup orange juice freshly squeezed
• 2 tablespoons rice wine vinegar 
• 0.5 teaspoon salt 
• 1 large shallots minced
• 0.5 cup cooking sherry 
• 0.1 teaspoon pepper white

Equipment

• sauce pan
• whisk
• blender

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.
3. Add pureed mango mixture to sherry reduction, and reduce heat to medium.
4. Cook 3 to 5 minutes or until mixture is slightly thickened.
5. Remove from heat.
6. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper.