Advertisement
Chardonnay Wine Sauce
Preparation info
- Yield: approximately
2 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
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 4 teaspoons 10
Method
- Make a slurry by mixing
¼ cup 60 ml - Rinse the grapes. Reserve half of them, choosing the smaller ones, depending on the variety (see <
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe