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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