Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Sauce or Dressing | Serves: |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Since the white wine reduces so much, the choice of wine significantly influences the flavor of the sauce. So, use a good wine with a sweet/dry level to match the dish. Also, we've reduced the amount of butter significantly, and it does not seem to harm the sauce, it just reduces the yield. |
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Serving Suggestions:
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Good over steamed, stuffed artichokes. |
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Ingredients:
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8 oz. good white wine 1 shallot, finely chopped 1/2 tbs. garlic, finely chopped 1 bay leaf 2 fresh thyme sprigs 8 black peppercorns 4 oz. heavy cream 1 stick unsalted butter, cut into pieces (original was 3 sticks) 1/2 tsp. kosher salt |
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Instructions:
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1. Reduce white wine with shallots, garlic, bay leaf, thyme, black peppercorns until almost dry. (Use more garlic for a stronger garlic flavor.) 2. Add heavy cream and reduce by half. Off heat, slowly which in the butter until sauce is emulsified. 3. Finish with salt. Strain through a chinois or strainer. 4. Hold sauce at 150°F. |
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Related recipes:
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None |
2001-03-11