Don’t know what kind of a sauce to make for your chicken, steak, duck, turkey, pasta, fish, mashed potatoes, or any other dish? Try out these creations. My non dairy versions of classic french sauces, Buerre Blanc and Buerre Rouge. And try out the dishes I made each one with as well, Squash Ravioli, and Beef Steaks. Try this out on your next #TuesdayBoozeday.
White Wine Beurre Blanc Sauce
1 shallot, chopped
2 tbsp + 1/2 cup regular light olive oil (not the green extra virgin) or grapeseed oil
1 1/2 cups white wine (pinot grigio or chardonnay)
1/4 cup maple syrup
1 tsp lemon zest
pinch of salt and pepper
Saute the shallot (with S&P) in 2 tbsp olive oil until it begins to brown. Add the wine, maple syrup, and lemon zest. Bring to a boil, reduce to simmer, and cook for about 25 minutes until the liquids reduce by 1/2. You can strain out the shallots if you’d like; I didn’t. Transfer to a food processor, turn on, and slowly drizzle in the oil until the oil is fully incorporated.
Red Wine Beurre Rouge Sauce:
Similar to my Beurre Blanc sauce recipe, but its made with red wine instead of white wine.
1 shallot or 1/2 small red onion, finely chopped
1 orange, zested and juiced ( or 1/2 cup pomegranate juice and the zest of a lemon)
1.5 cups red wine (good quality, dry or sweet is up to you)
1/4 cup olive or grape seed oil
pinch of salt
Add 1 tbps olive oil to a medium sauce pan over medium heat. Add the shallot and the salt and sauté for about 5 min. Add the orange juice, zest, and red wine. Bring to a boil, and reduce to simmer. Let it simmer for about 30 min, until it reduces by 1/2.
If you want to strain it when its done, you can. Transfer the sauce to a food processor while its still hot, turn it on and slowly add in the rest of the olive oil. Blend until smooth.
images via foodnetwork.com and nuggetmarket.com