Mango Bearnaise Sauce Recipes

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MANGO CREAM SAUCE



Mango Cream Sauce image

I was making Anniversary Chicken, and wondered what I could put on the plate with it... Pasta didn't work, so I re-created this sauce that a chef in a restaurant told me about once. Leave out the mango slices if they will clash with the type of chicken you are cooking.

Provided by SKEEVE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 6

Number Of Ingredients 4

1 cup heavy cream
1 (15.25 ounce) can mango slices, with juice
1 (1.5 fluid ounce) jigger brandy
2 tablespoons brown sugar

Steps:

  • In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

Nutrition Facts : Calories 206 calories, Carbohydrate 13.9 g, Cholesterol 54.3 mg, Fat 14.8 g, Protein 0.9 g, SaturatedFat 9.1 g, Sodium 22.8 mg, Sugar 4.4 g

MANGO BEARNAISE SAUCE



Mango Bearnaise Sauce image

From Sam Choy's Island Flavor. Great with Recipe#30208 It looks like a lot of work (it better be worth it)

Provided by MsPia

Categories     Sauces

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 10

1 tablespoon canola oil
12 tablespoons butter
2 shallots, finely chopped
2 sprigs fresh tarragon, chopped (2 or 3 springs)
2 sprigs fresh parsley, chopped
1/2 cup mango, diced
2/3 cup vinegar
3 egg yolks, at room temperature
2 tablespoons cold water
salt and pepper

Steps:

  • In a sauce pan, heat the oil and 1 tablespoon of butter. Add shallots, half the tarragon, half the parsley, 1/4 cup of the mangoes and the vinegar. Cook over gentle heat for 20 minutes or until only 1 tablespoon of liquid remains. Strain through a fine mesh sieve.
  • To clarify butter, melt the remaining 11 tablespoons of butter in a double boiler over hot heat. After several minutes, milk solids will settle at the bottom. Pour the clear butter into a bowl, leaving the milky residue behind.
  • To finish the Bearnaise, combine the egg yolks and the vinegar mixture in a double boiler over hot water. Whisk well. Gradually incorporate cold water, salt and pepper, continuing to whisk vigorously until the mixture becomes creamy. Remove the double boiler from the heat and continue whisking while adding the clarified butter in a thin stream.
  • Stir the remaining tarragon, parsley and mango into the mixture. Use Bearnaise immediately or reserve in a double boiler over hot but not boiling water.

Nutrition Facts : Calories 1070, Fat 109.8, SaturatedFat 62, Cholesterol 621.8, Sodium 676.6, Carbohydrate 15.1, Fiber 1, Sugar 8.4, Protein 6.8

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