Ingredients with Measurements:
- 2 large onions, finely chopped
- 1 cup white wine
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Large saucepan
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large saucepan, sauté the chopped onions over medium heat until they are soft and translucent, about 10 minutes.
2. Add the white wine, chicken broth, lemon juice, Dijon mustard, and honey to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the liquid has reduced by half.
3. Remove the saucepan from the heat and let it cool for a few minutes.
4. Using a blender or immersion blender, puree the onion mixture until it is smooth.
5. Return the pureed mixture to the saucepan and stir in the heavy cream. Season with salt and pepper to taste.
6. Chill the sauce in the refrigerator until it is cold and thickened, about 1 hour.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 1 hour
Temperature:
Refrigerate until cold and thickened.
Serving size:
Makes about 2 cups of sauce.
Nutritional information:
Per 1/4 cup serving:
Calories: 80
Fat: 6g
Carbohydrates: 4g
Protein: 1g
Sodium: 100mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Maple syrup or agave nectar can be used instead of honey.
- Half-and-half or milk can be used instead of heavy cream for a lighter version.
Variations:
- Add chopped fresh herbs like parsley, thyme, or chives for extra flavor.
- Use red wine instead of white wine for a richer, deeper flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to let the sauce cool before blending it to avoid any accidents with hot liquid.
- If the sauce is too thick after chilling, you can thin it out with a little more chicken broth or white wine.
Storage Instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Gently reheat the sauce in a saucepan over low heat, stirring occasionally, until it is warmed through.
Presentation Ideas:
Serve the sauce in a small bowl or ramekin alongside grilled or roasted meats, fish, or vegetables.
Garnishes:
Garnish the sauce with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
This sauce pairs well with grilled or roasted meats, fish, or vegetables.
Suggested Side Dishes:
Serve the sauce alongside a simple green salad or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food Safety Advice:
Be sure to refrigerate the sauce promptly after it has cooled to avoid any risk of foodborne illness.
Food History:
Chaudfroid is a French term that refers to a cold sauce or glaze that is used to coat cold meats or fish.
Flavor Profiles:
This sauce has a sweet and tangy flavor with a creamy texture.
Serving Suggestions:
Serve the sauce cold or at room temperature alongside your favorite grilled or roasted meats, fish, or vegetables.
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Region: French