Three French White Wine Summer Sauces
Arbois Blanc, Sauce Diable, Sauce Au Verts for Grilled Meats
May 7, 2009
These three French sauces are simple white wine sauces which will add taste and sophistication to a range of barbequed and grilled meats.
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 sauvignan grapes and has a distinctive 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 Gammay
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 slow 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.
- Spinkle with piment/ chilli pepper to suit your palet.
- Make sure the sauce is well blended.
To Serve: With grilled chicken and a green salad.
Recipe: Sauce au vert
Serves: 2 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 lace 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.
The copyright of the article Three French White Wine Summer Sauces in French Sauces is owned by Kerry Swash. Permission to republish Three French White Wine Summer Sauces in print or online must be granted by the author in writing.
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