Garlic Wine Sauce

3/4 cup
  • 3 tablespoons minced shallots
  • 3 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1 1/2 cups veal stock or brown chicken stock
  • 1/2 cup dry red wine
  • 2 tablespoons unsalted butter, at room temperature
  • Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

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5.0 4
Excellent as with all Emeril recipes.Pay attention to details here...NON reactive pan ( not aluminum pans use an enamel coated or stainless....some pans are only stainless on the bottom OUTSIDE .Cook Garlic less than a minute,....just a few seconds b/c it will burn quickly, then turn bitter.. item not reviewed by moderator and published
Nice flavor, not overpowering, but really added to my pan seared chicken. Would definitely make again item not reviewed by moderator and published
This sauce it excellent!! I used it to serve on some stuffed chicken breasts I didn't want to serve dry. It was mild enough to not take over the other flavors inside of the chicken. item not reviewed by moderator and published
Excellent flavor-I used it over Pan sauteed butter chicken. Will def make again. item not reviewed by moderator and published

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