Classic White Wine Sauce
Makes approximately 1 Quart
1 Qt. Heavy Cream (thickened w/1 oz. blonde roux)
4 oz. Finely minced Shallots
8 oz. Dry white wine
2 oz. Un-salted butter
1 oz. Tarragon vinegar
¼ Tsp. Ground white pepper
Sauté the shallots in the butter under medium heat until the shallots turn clear and lightly golden. Add the wine and simmer until almost evaporated and thickened. Add to hot thickened cream along with Tarragon vinegar & white pepper. Gently simmer for 10 minutes; whisking frequently. Then pass the sauce through a fine china-cap strainer or cheese cloth.
Adjust for salt and place in the steam table for service.
NOTE: if Tarragon vinegar is unavailable use one tablespoon of fine chopped fresh Tarragon, but add it to shallots along with the wine and strain out when reduced, then add 1 oz. of fresh lemon juice to the cream.
Brown Butter with Caramelized Onion and Peas
2 ounces Butter
1 ounce Extra Virgin Olive Oil
1 Tbsp Onion - Chopped
1 cup Chicken Stock
1/4 cup Peas
Salt & Pepper to taste
Saute onions in butter, olive oil, and salt & pepper until caramelized.
Add chicken stock and peas, simmer until desired consistency; adjust seasoning & toss with Mama Mucci's Trufle & Cheese-Stuffed Gnocchi.
Mushroom Beef Sauce with Dark Beer
INGREDIENTS: for approximately 6 servings (6oz. of sauce)
1 Qt. Rich beef stock (thickened with 1 oz. of medium brown roux)
8 oz. Fine diced red onion
¼ Tsp. Thyme leaves minced
½ oz. Minced garlic clove
8 oz. Chopped mushrooms
1 lb. Diced beef tenderloin or sirloin (floured & fried brown)
6 oz. Scotch Ale or Stout (use a low IBU)
Sauté onion in butter or oil of choice 2-3 minutes or until onions are turning translucent; add mushrooms continue sautéing until mushrooms take on color, add garlic and sauté quickly for one minute stirring often. Deglaze with ½ the beer and add this to the hot beef stock, fold in the browned beef & Thyme and simmer until beef is tender. Add the rest of the beer and blend well then adjust for salt & pepper.
Place in steam table for service.
This sauce pairs well with our J. Portabella ravioli, our Wild Mushroom ravioli, our Asiago stuffed gnocchi, Potato gnocchi, or Cavatelli. Any of our dry or fresh sheeted & cut egg pasta, and our dry Black Pepper fettuccine.
Makes approximately one gallon
1 106 oz. can of whole or chopped Italian tomatoes (pureed smooth)
10 oz. Chopped onion (red or white)
2 oz. EVOO
2 oz. Pancetta (diced)
1 oz. Garlic chopped
2 oz. Beef base
4 oz. Medium-dry Red Wine
1/2 tsp. Dry Oregano
1/8 tsp. Ground Cayenne pepper
1 Qt. Alfredo Sauce (hot)
Salt To taste
In a large pot add the olive oil and pancetta. Sauté under medium heat until the pancetta is rendered, (4-6 minutes), leaving the pancetta in the pan add the onions and continue sautéing; stirring often until the onions are clear. Add the garlic and sauté until the garlic is white, then add the red wine & beef base stirring well; simmer until the wine is reduced by half. Add the pureed tomatoes, oregano & hot pepper; simmer sauce uncovered for 2 hours; stirring occasionally. Blend the sauce well with an immersion blender. Add the Alfredo sauce and whisk together; bringing to a simmer. Continue whisking under a simmer until well blended and the desired sauce thickness is achieved. Adjust for salt and chill or place in steam table for service.