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Chardonnay Sauce

Recipe Date:
March 15, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 medium onion
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 6 cloves garlic, sliced thickly
  • 2 bay leaves
  • 1/2 bunch thyme
  • 1 bottle Chardonnay
  • 4 cups rich squab stock
  • salt and pepper to taste
Directions

Saute the first 6 ingredients in butter until carmelized lightly then add Chardonnay and reduce to 1 cup. Add stock and reduce by one-quarter. Check seasoning and strain. Yield 1 quart.