Sauce Bercy November 16, 2008
Posted by pcorcoran in Recipe, Sauce.add a comment
4 shallots, finely chopped
1 cup dry white wine
1 sprig thyme
3/8 cup seafood or chicken stock
6 tbsp. butter
1/8 cup chopped Italian parsley
squeeze of lemon or lime
Bring wine, shallots and thyme to boil in a medium saucepan. Reduce liquid by half. Remove thyme. Add stock and reduce by half again. Add butter in chunks of 1 tbsp., whisking to thicken sauce. Remove sauce from heat, stir in parsley and squeeze of lemon.
Serve over seared scallops, filet mignon, or pan-seared chicken.
Chive Oil Coulis June 28, 2008
Posted by pcorcoran in Recipe, Sauce, Soup.add a comment
1/3 cup chopped chives
1/3 cup grapeseed oil
pinch of salt
Puree the chives and oil in a small food processor until pureed. Add salt to taste. Drizzle over soups, or use for general presentation.
Time to Prepare: 5 minutes
Difficulty: 1/10
Serves: 6-10 people as light garnish
Patrick Corcoran 