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Chardonnay reduction
Mar. 6th, 2011 07:12 pmIt just screams pretentious, doesn't it? But oh. My goodness.
The original concept came from this recipe, but some of the things in the sauce, I didn't care to do to my asparagus. So I simplified it.
1 onion, diced small
1/2 large or 1 small, sweet apple (Red Delicious, Gala, etc.--no Granny Smiths here, please), diced small
4 tablespoons butter
3 cloves garlic, minced
12 oz of your favorite sweetish Chardonnay.
Sweat the onions and apple--that means no browning! Low and slow is the key. Once they've rendered up most of their water and the onions are clear, add the garlic and stir to combine. When that gorgeous fragrance hits you, add the wine. Bring to a boil and reduce heat. Simmer until reduced by about half, or until it tastes rich enough for you.
I'm serving mine with asparagus and roast chicken.
eta: and it is AMAZING.
The original concept came from this recipe, but some of the things in the sauce, I didn't care to do to my asparagus. So I simplified it.
1 onion, diced small
1/2 large or 1 small, sweet apple (Red Delicious, Gala, etc.--no Granny Smiths here, please), diced small
4 tablespoons butter
3 cloves garlic, minced
12 oz of your favorite sweetish Chardonnay.
Sweat the onions and apple--that means no browning! Low and slow is the key. Once they've rendered up most of their water and the onions are clear, add the garlic and stir to combine. When that gorgeous fragrance hits you, add the wine. Bring to a boil and reduce heat. Simmer until reduced by about half, or until it tastes rich enough for you.
I'm serving mine with asparagus and roast chicken.
eta: and it is AMAZING.
