Chardonnay Sauce
Recipe Date:
March 15, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 medium onion
- 2 stalks celery, diced
- 1 carrot, diced
- 6 cloves garlic, sliced thickly
- 2 bay leaves
- 1/2 bunch thyme
- 1 bottle Chardonnay
- 4 cups rich squab stock
- salt and pepper to taste
Directions
Saute the first 6 ingredients in butter until carmelized lightly then add Chardonnay and reduce to 1 cup. Add stock and reduce by one-quarter. Check seasoning and strain. Yield 1 quart.