There are many creamy wine sauces on the net that have intrigued me to the point of wanting my very own. Most of the sauces seem to prefer a Chardonnay, but since Carolyn and I are not fans of that variety I decided to use a favorite Chenin Blanc in developing my sauce. Long story short... the infamous Yummy Noises emerged at the table when I served it over a simple baked cod. Needless to say... this is a blog-worthy keeper. ENJOY!
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| Served over simple baked cod |
Ingredients:
- 1 medium shallot - minced
- 8 oz. Chenin Blanc - I like Barton & Guestier's Vouvray
- 6 oz. clam juice
- 6 oz. heavy cream
- 2 tbsp salted butter - plus 2 tsp more for finishing sauce
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tsp lemon juice
Melt butter in a small sauce pan. Add shallot and cook until
well-softened but not browned.
Add Chenin Blanc and reduce over medium boil by one-third.
Add clam juice, cream, salt and pepper. Continue to reduce
by half over medium-boil. Taste for seasoning and adjust.
Pour sauce through a fine mesh sieve into to a clean sauce
pan and the back into the original pot. Add lemon juice and stir. Thicken with
a bit of Wondra if you like your sauce to have a little more body.
Just before serving, heat sauce gently. Whisk in a few small
cubes of cold butter.
Blessed be… and happy cooking!