sauce
sauce
Out of context: Reply #4
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- madirish0
i would think a pan sauce from the pan the fish was roasted in.
maybe;
- place pan over a medium-high flame
- paper-slice a shallot length-wise
- add to pan
- sauté until rendred clear
- deglaze with an accompanying Sauvingnon Blanc (citrus-y, maybe from New Zealand); burn off all booze
- when all booze is gone, add 2 Tbl butter
- reduce heat to a slow simmer and reduce until it just coats the back of a spoon
- sauce fish atop bed of purée- toast to her health
- i say NZ only for the fact that majority of S.B.'s from southern hemisphere have great citrus characteristics.madirish
- agreed. i'm partial to the french SBs personally because the NZ SBs are sometimes a little too tangy.ian00
- but for this purpose they just might do the trickian00
- all you can handle...madirish
- no doubtian00