Three French White Wine Summer Sauces
Arbois Blanc, Sauce Diable, Sauce Au Vert for Grilled Meats
Jul 2, 2009
All three recipes are from the Jura region of France, where the distinguished white wine Arbois Blanc is made. Arbois Blanc can be produced from either chardonnay or sauvignon grapes and has a distinctive dry spicy flavor. Whilst all three recipes call for an Arbois wine, if it’s not available locally, it can be substituted with a good chardonnay or dry gamay. The sauces are rich but light and are perfect to drizzle over the grilled meats just before they arrive at the table.
Recipe : Sauce au Beurre a l’Arbois Blanc
Serves: 2
Prep time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 50g Shallots
- ¼ Litre White Wine Arbois Blanc
- Soup spoon of water
- 125g butter
- seasoning
Method:
- Finely chop the shallots and place in a casserole with the ¼ litre of wine.
- Leave to cook for 15minutes on a vigorous heat to reduce.
- Add a soup spoon of water and season
- Add 125g of butter and whisk steadily until it incorporates.
To Serve: Serve with grilled pork chops and a French green bean salad.
Recipe: Sauce Diable
Serves: 2 people
Prep Time: 10mins
Cook Time: 20mins
Ingredients:
- 3 Shallots or small strong onions
- Knob of Butter
- 1/3 wine glass Wine Vinegar
- 2/3 wine glass Chicken Stock
- 1/3 wine glass Arbois Blanc – dry white wine
- Concentrated Tomato Paste
- Seasoning
- Piment chilli pepper powder
Method:
- Finely chop the shallots and quickly fry in a small knob of butter.
- Add 1/3 glass of wine vinegar and leave to reduce by two thirds on a low heat.
- Mix with 1/3 glass of white wine and 2/3 glass of chicken stock.
- Add one soup spoon of tomato paste and season.
- Sprinkle with piment/ chilli pepper to suit your palate.
- Make sure the sauce is well blended.
To Serve: With grilled chicken and a green salad.
Recipe: Sauce au Vert
Serves: 4 people
Prep Time: 10mins
Cook Time: 20 mins
Ingredients
- 1 Onion
- 4 shallots
- Sprig of fresh parsley and tarragon
- 10cl Wine Vinegar
- 10cl Cotes du Jura Blanc or dry white wine
- 2 eggs
- 100g of unsalted butter
- 1 lemon
- Handful cornichons (gherkins) and capers
Method:
- Finely chop the onion and shallots and place in a pan with a sprig of parsley and tarragon.
- Add 10cl of wine vinegar and 10cl of white wine.
- Leave to reduce on a gentle heat until you have about 3 soup spoons of liquid.
- Leave to cool then add the eggs and beat.
- Place the sauce in a glass or metal bowl over a pain of boiling water – to create a bain-marie.
- Then little by little add the butter into the bowl and whisk steadily until the sauce begins to resemble a mayonnaise.
- Add the lemon juice and a handful of sliced cornichons and capers.
- Season to taste.
To Serve: This sauce is particularly delicious with barbequed red meat – such as beef or lamb.
 |
 |
 |
