Granadilla beurre blanc

1. In a small saucepan, simmer the onion in the wine over medium heat with seasoning until liquid has reduced to about a tablespoon (approx. 10 minutes).

2. Remove pan from heat.

3. Whisk in the butter 2 tablespoons at a time, waiting for each lot to melt before adding the next.

4. Once sauce has emulsified, slowly whisk in granadilla pulp one tablespoon at a time.

5. Sauce can be kept warm in a bain-marie for a short amount of time before serving if necessary. Serve with fish or white meat.