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Rosemary and White Wine Cream Sauce
2014-06-04
https://www.metro.ca/userfiles/image/recipes/sauce-creme-au-romarin-et-au-vin-blanc-10086.jpg
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Heat the oil in a saucepan over medium heat.Add the french shallot and cook for 2 minutes.Deglaze with the white wine and reduce until 3/4 of the quantity is evaporated.Add the veal stock and reduce again for 2 minutes.Incorporate the cream to the sauce and let it reduce until it has a nice consitancy.Remove from the heat.Add the chopped rosemary and season to taste.
1
Chef Caroline McCann
2
1
2
2
1 c. à soupe (15 mL) olive oil
1 French shallot, chopped
1/3 cup (80 ml) white wine
3/4 cup (190 mL) brown veal stock
1/3 cup (80 mL) 15 % cooking cream
1/2 tsp. (2 1/2 mL) fresh rosemary, chopped
fresh ground pepper and salt
Rosemary and White Wine Cream Sauce
1
cup
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME
Ingredients
-
1 c. à soupe
(15 mL)olive oil
-
1
French shallot, chopped
-
1/3 cup
(80 ml)white wine
-
3/4 cup
(190 mL)brown veal stock
-
1/3 cup
(80 mL)15 % cooking cream
-
1/2 tsp.
(2 1/2 mL)fresh rosemary, chopped
-
fresh ground pepper and salt
Preparation
Heat the oil in a saucepan over medium heat.
Add the french shallot and cook for 2 minutes.
Deglaze with the white wine and reduce until 3/4 of the quantity is evaporated.
Add the veal stock and reduce again for 2 minutes.
Incorporate the cream to the sauce and let it reduce until it has a nice consitancy.
Remove from the heat.
Add the chopped rosemary and season to taste.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
