Save 20% now through June 2, 2012. 
Print Recipe
Corn Cream Sauce
Description
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.Ingredients
Makes
about 2 cups
- 2 tablespoons unsalted butter
- 1 cup diced onion
- 1/4 cup dry white wine
- 3/4 ounce Fond de Poulet Gold® or Veggie-Stock Gold® dissolved in 1 3/4 cups hot water
- 1 sprig fresh thyme or 1/4 teaspoon dried thyme
- 3 cups sweet corn kernels, fresh or frozen and thawed
- Salt and ground black pepper
- 1/4 cup heavy cream
Methods/steps
- Melt the butter in a saucepan over medium-low heat. Add the onions and sauté until they are soft and translucent, 3-5 minutes.
- Add the wine, the dissolved Fond de Poulet Gold® or Veggie-Stock Gold®, and the thyme, increase the heat, and bring the liquid to a boil. Add the corn, reduce the heat to medium-low, and simmer until the corn is tender, about 10-15 minutes. Remove the thyme sprig.
- Purée the sauce in a blender until smooth, working in batches if necessary.
- Return the sauce to the pan and season to taste with salt and pepper. Finish the sauce by whisking in the cream.
Additional Tips
For a south-of-the-border twist, make Corn and Chili Cream Sauce: substitute 1/2 cup diced mild green chile, such as Anaheim, for 1/2 cup of the diced onion, and replace the thyme with 1/2 teaspoon minced chipotle (or to taste).