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Home > Recipes > With Classic Roasted Chicken Demi-Glace
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Southern French White Wine Sauce - Sauce Provençal
Serves 6
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Ingredients:
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- 1 T. (15 mL) Olive Oil
- 3 T. (45 mL) Shallots, minced
- 1 Clove Garlic, minced
- 1 T. (15 mL) Herbes de Provence (basil, fennel seed, lavender, marjoram, rosemary, sage, savory, thyme)
- 4 T. (60 mL) White Wine, dry
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1 c. (250 mL) Water, hot
½ c. (125 mL) Tomatoes, peeled, seeded and chopped
2 t. (10 mL) Fresh Chervil, chopped
2 t. (10 mL) Fresh Parsley, chopped
White Pepper and Salt
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Sauté shallots, garlic and herbes de Provence in olive oil for 1-2 minutes or until shallots are translucent. Add wine and reduce by half. Add
Jus de Poulet Lié Gold®
and water and whisk until dissolved. Bring to a rapid boil for 30 seconds. Add tomatoes, chervil, parsley and salt and pepper to taste. Serve over fish, chicken, lamb or grilled vegetables.
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