Wine Shallot Sauce Dijon Recipes
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
RED WINE SHALLOT SAUCE
A great sauce for your favorite meat dishes
Provided by G. Stephen Jones
Categories Sauces
Time 25m
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
- Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
- Add the demi glace and again reduce to ½ cup.
- Strain the sauce into a small saucepan. (Optional)
- Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
- Reduce until the sauce is thick enough to coat the back of a spoon.
- Taste and adjust seasoning with salt and pepper.
WINE & SHALLOT SAUCE DIJON
Make and share this Wine & Shallot Sauce Dijon recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat.
- Stir cornstarch into wine; add to pan with beef broth, mustard to taste, chives and pepper.
- Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly.
- Taste for seasoning.
- Serve over burgers, steaks, fish or BBQ chicken.
Nutrition Facts : Calories 149, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.2, Sodium 557.6, Carbohydrate 12.1, Fiber 0.3, Sugar 0.5, Protein 2.4
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- Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides.
- Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside.
- If pan is dry, add last tablespoon of butter. Lower heat to medium and sauté shallots, stirring occasionally, for 10-12 minutes, until softened and starting to caramelize. Pour in vermouth and scrape bottom of the pan with a wooden spoon, as the wine bubbles, to deglaze and release all the tasty browned bits into the sauce. Let the sauce heat up for 30 seconds, then turn off heat, stir in the mustard, add tarragon sprigs, then chicken and tomatoes, tucking the tomatoes between the pieces of chicken. Cover pan tightly and cook in the oven for 30 minutes.
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- First take the fish out of the refrigerator and let it come to room temperature, approximately 15-20 minutes. Then pat it down with a paper towel to remove any moisture and generously season with salt and pepper.
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- Preheat oven to 400 degrees F. Coat the beef tenderloin with Espresso Brava Salt and black pepper to taste.
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear beef on all sides, about 2-3 minutes per side. Transfer the skillet with the beef to the preheated oven and roast for about 15 minutes for rare (the internal temperature should register about 130 degrees F on an instant-read thermometer), or 20-25 minutes for medium-rare.
- When the beef is cooked to your liking, remove the skillet from the oven. Do not discard the drippings! Place the tenderloin on a cutting board, cover gently with foil, and let rest for about 10 minutes.
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