Sometimes we just need that cheeky addition to our meals to bring them to the next level! I’ve paired this sauce with some steamed asparagus, fresh tarragon and chopped chive. This week features a Technique of creating a delicious sauce to add on vegetables, fish, chicken, steak…
No matter what you put this sauce on, I guarantee it’ll make it better!
2 Large Shallots
1/4 C White Wine
1/4 C Vinegar (any type of clear vinegar works. Try Rice Wine for an asian spin)
1/3 C milk or cream
200 g Butter (just about 2 sticks)
1 Tbsp Grainy Mustard
Optional to add Herbs
Dice your shallots into super small pieces. This is called a Brunoise :) No worries if your knife skills aren’t there because you can pass this sauce through a sieve at the end to remove any chunks.
Cook the onions on medium heat in a splash of oil to sweat them out. Try not to create browning as it will discolour your sauce, but heck, it’ll still taste great!
After about 2 minutes of cooking down the onions, add in the white wine and vinegar together. Cook this right down until all the liquid evaporates. Don’t worry, you’re not wasting it as the onions are slowly sucking up the delicious flavour they provide.
Turn your heat down low because you’re going to add in your milk and you don’t want to separate it (You know those white chunks you sometimes find? Well those are parts of the milk fats used to make cheese and butter and the heat or vinegar can do that. So ensure all the liquid is cooked out, turn down the heat and add the milk). Cook until it slowly thickens. Couple minutes.
Whisk in knobs of the butter one spoonful at a time until fully incorporated. You’ll be left with a thick and luxurious sauce! Finally, add in the dollop of mustard and whisk to incorporate. If you’re like me and like it chunky, then leave the onions in, use grainy mustard and heck, put on a few cracks of some coarse black pepper!
Drizzle this sauce over chicken, steak, fish, vegetables and more for a total crowd pleaser! It’s rich so enjoy sparingly :) TGIF!
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