Court Bouillon Sauce

Ingredients

  • 1 and 1/2 cups dry white wine
  • 1 and 1/2 cups cold water
  • 1/2 medium onion, sliced
  • 1 tbs chopped¬†parsley
  • 2 tsp kosher salt
  • 1/2 tsp thyme
  • 1 cup white grapes
  • 5 tbs butter
  • 1 and 1/2 tbs flour
  • 1 cup cream

This sauce is wonderful draped over fish or chicken.

Directions:
  • Mix all ingredients through the thyme in a 2 quart sauce pan.
  • Bring just to a boil and simmer until mixture is reduced by 1/2. About 30 minutes.
  • Strain the mixture through a fine mesh strainer. Add the grapes to the mixture and let sit for 15 minutes.
  • In a small saucepan, ¬†melt butter and thicken with flour. Add to bouillon mixture and stir until well blended.
  • Add the cream and cook over low heat for 3-5 minutes, stirring constantly.

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