Ingredients
3 tbsp Extra Virgin Olive Oil
1 ea Tahitian Vanilla Beans
2 ea Star anise
2 ea Whole cloves
1 tbsp Ginger, fresh, chopped
1 tbsp Lime zest, fresh
1 ea Jalapeno pepper, chopped
1 ea Sweet onion, medium, chopped
2 ea Garlic cloves, chopped
2 tbsp Brown sugar
1/2 ea Yellow pepper, chopped
1/2 ea Red pepper, chopped
1/2 ea Green pepper, chopped
3 oz Rum
2 tbsp Curry powder
8 oz Chicken stock
16 oz Mango Purée
3 oz Fresh lime juice
3 tbsp Butter, cold, cubed
Salt, to taste
Pepper, to taste
Preparation
Add oil to hot pan and let heat. Add Tahitian vanilla bean, star anise, cloves and ginger and sweat for two minutes. Add onion, lime zest, jalapeno and salt and cook until onions are translucent. Add peppers, garlic and curry powder and stir until well incorporated. Add brown sugar and stir until dissolved. Add rum, reduce 1 minute. Add chicken stock and reduce by half. Add Mango Purée and simmer 30 minutes. Strain through a chinois and whisk in the lime juice and then butter.
Setting
Sauce should be kept warm until service. NOTE: Recipe for Shellfish and Light Seafood.
Specialty Ingredients
#28001 Ponthier Mango Purée
#90071T Tahitian Vanilla Beans
#20103 Extra Virgin Olive Oil
