Apple Rosemary Beurre Blanc (Butter Sauce)
1 cup Crisp Apple Reàl
Makes 1 cup
1/4 cup white wine
1/3 cup heavy cream
2 tablespoons finely chopped shallot
1 oz fresh rosemary, including stems
1/4 teaspoon salt
Grated zest of 1 lemon
1 teaspoon black peppercorns
1 teaspoon cornstarch
1 teaspoon water
1 cup Crisp Apple Reàl
2 sticks (1 cup) unsalted butter, cut into pieces
Juice of 1 lemon
Bring wine, cream, shallots, rosemary, salt, zest, and peppercorns to a boil. Cook to reduce by half.
Mix cornstarch with water and add to mixture along with Crisp Apple Reàl. Reduce heat and simmer for 1 minute. Remove rosemary stems. Whisk in butter one piece at a time; whisk in lemon juice.
Crisp Apple Reàl features a blend of Red, Golden, and Granny Smith Apples grown in the United States, and cane sugar providing a true-to-fruit flavor burst that is perfect for any cocktail. This sweet, but subtle flavor provides a unique and exciting twist to hand-crafted cocktails and culinary delights.