Sauces

Beurre Blanc

By Jane

4 portions

Sautée 1 tbs butter with one chopped shallot

until shallots are translucent and starting to brown

Add 1 cup dry white wine

Simmer on low 3 minutes

Add a sprig of fresh thyme, pepper and salt to taste.

Whisk in 2 Tbs cold butter in pea sized chunks

Until all incorporated. Let simmer for 1 minutes and remove from heat - serve immediately or re heat later.

Wonderful with fish or veal.

Red Wine Sauce with Black Cherries

I serve this sauce with duck breast as it softens the gameyness of the duck with a sweet sultry sauce. I have a wonderful food memory of having this at a very fine restaurant in Sarlat, with a glass of Bordeaux.

4 portions

2Tbs plus 1 tsp good quality unsalted butter

1 medium shallot - cut into batton

1 cup of drinkable full bodied red wine

1 jigger of port wine or 1 Tbs red wine jelly

1/2 cup of fresh pitted or whole conserve md cherries

A teaspoon of full flavored honey or bonne maman cherry jam.

Sautée 1 tbs butter with one chopped shallot

until shallots are translucent and starting to brown

Add 1 cup full bodied red wine

Simmer on low 1 minute

Add a splash of port wine ( a shot) or a Tsp red wine jelly or bonne maman black cherry jam and some fresh or preserved cherries,

let simmer for 2 minutes.

Whisk in 2 Tbs cold butter in pea sized chunks

Until all incorporated. Let simmer for 1 - 2 minutes and then remove from the heat - serve immediately or re heat later.

Pea Purée Parfait

When the fresh peas arrive in spring time this is a great way to make a gorgeous bright green sauce from them which goes perfectly with a nice firm fish like cod. Have an ice bath ready (2 cups ice cubes and 1/2 gallon water) , heat a big stock pot with 1,5 gallons of water to a boil and add 2 Tbs salt - yes that’s right. This is a chef technique called big pot blanching. The salt ensures that the color stays in the vegetable and bleeds less so they remain brighter! Shell and then cook the peas in the salted boiling water for 3 minute. skim out and plunge into the ice bath. Before tye peas cool down complately - 2-3 minutes drain the water and place then into the food processor or blender. You can use water or veg stock or my new favorite thing is to juice the asparagus ends - you can use this as your liquide for pea purée or in a vinaigrette. Add around 1/2 cup liquid to 2,5 cups peas, a splash of olive oil, 2 teaspoons lemon juice, salt s as me pepper to taste. This sauce is served at room

temp as you wouldn’t want to cook the peas any further. Serve as a beautiful bed for fish or as a cold soup on a hot day..