PINEAPPLE CREAM SAUCE with chive
This was created to accompany lemon curry marinated halibut with mango chutney.
2 cups fresh heavy cream
- 1 cup fresh pineapple juice (or canned)
- Salt pepper coriander
- 2 tablespoons fresh chives, minced
In separate pans, reduce the cream and pineapple juice by half. Then blend together, adding pineapple to the cream to prevent curdling, and season to taste with salt pepper coriander and finally add chives and serve.
Chef’s note: Season carefully. Think of final application. If serving with something that is already fully seasoned, you may under season the sauce for balance together.