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Sauce Olympiad

Fondue.Chef's picture
Ingredients
  Butter 4 Tablespoon
  Shallots 3 Tablespoon, minced
  Onion 1⁄2 Cup (8 tbs), minced
  Garlic 2 Clove (10 gm), minced
  Cognac 1⁄3 Cup (5.33 tbs)
  White wine 1 1⁄2 Cup (24 tbs)
  Tomato paste 2 Tablespoon
  Parsley 1 Tablespoon, chopped
  Fresh tarragon 1 Tablespoon, chopped
Directions

Heat butter in small saucepan.
Add shallots, onion and garlic and cook until tender but not browned.
Add cognac and simmer until reduced one-half.
Add remaining ingredients except salt and pepper and simmer until sauce is reduced one-third.
Season to taste with salt and pepper.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute

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