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Sauce Bercy November 16, 2008

Posted by pcorcoran in Recipe, Sauce.
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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.
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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