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Zinfandel Sauce
I love this sauce with beef or venison. You can also use a bottle of Cab or Pinot if that is what you have on hand. This Christmas I will serve it with my favorite Beef Wellington... yum... I can't wait!
Ingredients:
6 shallots finely pureed
4 cloves of garlic finely pureed
Olive oil – 3 tbsp
3 tbsp flour
1 14 oz can chicken stock
1 bottle Wine (the best you can afford)
Pinch of dried thyme
2 bay leaves
Salt and pepper to taste
1 cup cream
Note: Use the best bottle of wine you can afford, a good rule of thumb is that “if you wouldn’t drink it, don’t cook with it” but you should never blow your whole dinner budget on wine for sauce. This recipe makes a lot of sauce so you might want to cut it in half or make it all and freeze the leftovers for another dinner.
Directions:
Puree shallots and garlic in blender or food processor if possible or chop as fine as possible
Sauté shallots and garlic in Oil for a few minutes until soft and clear
Add the flour and sauté for a couple of minutes
Add the Herbs and wine followed by chicken stock and seasonings.
Simmer the sauces down to less than ¼ the volume to make a nice thick sauce.
Add the cream and cook a few minutes more to make a thick, rich sauce.
Strain the sauce through a fine sieve and set aside or put in refrigerator for use later.
Ingredients:
6 shallots finely pureed
4 cloves of garlic finely pureed
Olive oil – 3 tbsp
3 tbsp flour
1 14 oz can chicken stock
1 bottle Wine (the best you can afford)
Pinch of dried thyme
2 bay leaves
Salt and pepper to taste
1 cup cream
Note: Use the best bottle of wine you can afford, a good rule of thumb is that “if you wouldn’t drink it, don’t cook with it” but you should never blow your whole dinner budget on wine for sauce. This recipe makes a lot of sauce so you might want to cut it in half or make it all and freeze the leftovers for another dinner.
Directions:
Puree shallots and garlic in blender or food processor if possible or chop as fine as possible
Sauté shallots and garlic in Oil for a few minutes until soft and clear
Add the flour and sauté for a couple of minutes
Add the Herbs and wine followed by chicken stock and seasonings.
Simmer the sauces down to less than ¼ the volume to make a nice thick sauce.
Add the cream and cook a few minutes more to make a thick, rich sauce.
Strain the sauce through a fine sieve and set aside or put in refrigerator for use later.
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