Chardonnay Sauce:
1 tsp. olive oil
1 tsp. shallots
1/2 tsp. fresh thyme
2 bay leaves
4 black peppercorns
5 oz. chardonnay wine
1 1/2 cup chicken stock
2 oz. roux or cornstarch
2 oz. heavy cream
Chardonnay Sauce Procedure:
In hot saucepan, heat olive oil, then saute chopped shallots, chopped thyme, bay leaves and peppercorns until shallots are glassy. Deglaze with chardonnay and reduce by half. Add chicken stock (or broth). Simmer 10 minutes. Continue to simmer; slowly add and stir roux (flour creamed into softened butter) or cornstarch (mixed into small amount of cold water) to tighten sauce as desired. Add cream and strain.
Recipe Type: Authentic
Hotel/Inn: Adam's Mark Hotel, Daytona Beach Resort
Source: Website: http://www.razzledazzlerecipes.com
