Arctic Blog

Daily updates on what the fork I'm up to and also the news I see fit to report.

Sunday, August 13, 2006

New sauce recipe

Ok this a fairly sweet sauce, but the sweetness comes from the wine, and it is not overly sugary. It is insanely good with mushrooms, or chicken.

1 Shallot, diced
about 4 ounces Marsala
4 oz butter, divided
1T Corn Starch
1T water
2 oz brandy (optional)

First cook the mushrooms or chicken to an appropriate point, mushrooms until they have released most of their water, chicken until it reaches an internal temperature of 165 degrees. Set them aside.
Heat a pan with 1/2 of the butter in it, don't let it get to hot or the butter will burn. Once the pan an butter are hot, toss in the diced shallots. Let them cook until they "sweat" ie start to release their moisture. If you are using an electric stove you will need a match or a lighter. If you are are cooking on a gas stove it is ideal. Remove the pan from the heat and pour in the Marsala, return it to the heat source. If it is gas you just have to tip your pan towards the flame, and it will start to burn, if you are using electric you will have to light it with said lighter, or match, (be sure to say "flame on".) The alcohol in the Marsala will burn, about 50% of it. If you choose to use the brandy, wait about 1 min then pour it in, and burn it as above. After you have done that, pour in about 1/2 oz of the corn starch water mixture. Continue to cook it over medium heat. Once it starts to thicken, turn off the heat, and add the last bit of butter. Move the pan a lot so the butter melts, and is incorporated into the sauce. Once it is done, this should yield an amazing sauce for almost any dish, chicken or mushrooms, the latter being vegetarian.
If ya have any questions on the flaming of the sauce or on making it just ask me....


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