BUTTER SAUCE WITH SHALLOTS AND WINE
This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.
Provided by threeovens
Categories Sauces
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
- Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.
Nutrition Facts : Calories 154.1, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.4, Sodium 55.4, Carbohydrate 0.8, Sugar 0.1, Protein 0.2
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.
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
WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS
Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.
Provided by Sandi From CA
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine oil and shallots in small saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
- Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
- Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
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