Bo Friberg

Chardonnay Wine Sauce

Preparation info
  • Yield: approximately

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This sauce can also be made by replacing the chardonnay with champagne. To add to both the flavor and appearance, split a vanilla bean lengthwise, scrape out the seeds, and stir them into the finished sauce (save the pod for another use).

Ingredients

  • 2 cups (480 ml) chardonnay wine
  • 4 teaspoons (10

Method

  1. Make a slurry by mixing ¼ cup (60 ml) wine with the cornstarch; reserve.
  2. Rinse the grapes. Reserve half of them, choosing the smaller ones, depending on the variety (see <