La Cuisine Chef’s Wine: Reduction
Using your favourite tomato sauce recipe, in a large nonreactive skillet*, substitute white wine for same amount of La Cuisine Chef’s Wine and no need to add herbs or spices (reminder: LCCW has no added salt or preservatives).
Ingredients:
-1 cup La Cuisine Chef’s Wine*
-1 cup stock (vegetable, beef, veal, chicken or seafood)
-2 teaspoons olive oil (or the residual fond and fat left in a pan after browning -meets or vegetables)
-1 small shallot, minced
-1 tablespoon butter cut into small pieces
-Sea salt and pepper to taste
Instructions:
Add olive oil fat to heated skillet, along with the shallots and LCCW. Scrape the bottom of the pan, until all the fond is released and the shallot is soft. Continue to cook until LCCW is reduced. The LCCW should become very thick, and there should be approximately 1/4 cup LCCW in the pan. Add stock and simmer again until reduced by at least half. Remove from the heat. After reducing liquid (not before) add sea salt and/or pepper to taste. Stir in butter, to round out the flavors.
Have an inspiring recipe to share? Sign up for our Newsletter!