Mango-Butter Sauce

1. 1

   Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 minutes or until reduced to 2 tablespoons.

2. 2

   Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium.

3. 3

   Cook 3 to 5 minutes or until mixture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper.

* Per serving · 4 servings · Values may vary.