REDUCED CREAM SAUCE RECIPES

Name: Basic Reduction Sauce
Total time: 15 min
Yield: 2 cups
Ingredients: 2 tablespoons minced shallot, onion or scallion; 3 cups stock or water; 2 tablespoons softened butter or olive oil (optional); Salt and freshly ground black pepper

BASIC REDUCTION SAUCE RECIPE - NYT COOKING

Basic Reduction Sauce Recipe - NYT Cooking image

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Provided by Mark Bittman

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Steps:

Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

Nutrition Facts : @context http//schema.org, Calories 70, UnsaturatedFatContent 1 gram, CarbohydrateContent 8 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 432 milligrams, SugarContent 3 grams

BALSAMIC CREAM SAUCE RECIPE | ALLRECIPES

Balsamic Cream Sauce Recipe | Allrecipes image

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

Provided by Kevin Watral

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons butter
¼ onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Steps:

Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Nutrition Facts : Calories 380 calories, CarbohydrateContent 4.2 g, CholesterolContent 107.9 mg, FatContent 38.3 g, FiberContent 0.1 g, ProteinContent 6.4 g, SaturatedFatContent 20.5 g, SodiumContent 442.8 mg, SugarContent 1.8 g

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BALSAMIC CREAM SAUCE RECIPE | ALLRECIPES

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.
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