Is it true that many a chef say's the secret is in the sauce? Sauces are an essential part to any dish and you can take that to the bank. Sauces are served to complement meats and poultry by enhancing their flavor moistening them. As you will note from your own experience, certain meat dishes are never served without a sauce. First and foremost, the basis of any good sauce or demi-glaze is a meaty base. You can add vegetables and herbs to enhance the flavor but use any drippings that are available. Also note that the sauce can be thickened with a roux. If you are not quite sure what a roux is, see below. Thickening can also be done with cornstarch or flour mixed with cold water. This sauce can be used for veal, beef, venison or any other meat. It can also be adapted to lighter white meats as listed below.
Ingredients
- 2 Shallots or a small onions chopped
- 1/2 cup of Sherry (no not cook with any wine you wouldn't drink)
- 1/4 cup of good olive oil
- 1/2 stick of butter
- 1/4 lb. of fresh sliced mushrooms; if using canned, use straw mushrooms and don't cook as much
- A small handful of fresh chopped or dried chives
- 1/2 cup of beef stock
- 2--3 cloves of chopped garlic
- Kosher salt and freshly ground black pepper to taste
- To convert this sauce for a chicken, light veal or even pork dish, do the following:
- Use chicken stock in place of beef and a splash of Gravy Master to darken se required.
Directions
In a sauté pan on med / high heat, add a little oil, a patty of butter and a pinch of the garlic. As soon as the butter is melted add the mushrooms. Sauté for 30-45 seconds and with a skimmer or slotted spoon, transfer the mushrooms to a small dish and set aside. To the pan add the remaining oil and butter and bring back to heat. Add the shallot and sauté until translucent. Add any pan drippings and the beef stock and let it further reduce for a few minutes. If you want to use up any leftover marinade, add it with the drippings because you must cook out the bacteria from the raw pork. Now add the wine and let reduce further. When it seems to be a good consistency, add 1/2 the chives, the rest of the garlic, the mushrooms and S&P to taste. If you like your sauce a little on the sweeter side, add a little more sherry and if you want it a little thicker add a little ROUX. Let this sauté for about 20 -30 seconds then remove from heat. Reheat to a simmer just before use. Upon serving, top meat with sauce and sprinkle with additional chives.
ROUX: This is the best thickening agent and can be used in anything. Demi-glaze, Gravies, Soups, etc.
Equal parts butter & flour. Melt butter, slowly whisk in flour and simmer until golden brown and remove from flame. DONE! When using a roux it must be at room temp or cooler than the product being cooked. Over med. Heat, stir in a little roux until dissolved and let thicken. Start off with a teaspoon per qt. of liquid, or fraction thereof, and add as required.
Print this recipe
Submitted 6/14/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
SHERRY WINE REDUCTION SAUCE