Dress Up the Ordinary
Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.
1 tablespoon olive oil
3 tablespoons minced shallots
1 clove garlic, minced
1 teaspoon dried Herbes de Provence
4 tablespoons dry white wine
3/4 cup hot water
1/2 medium tomato, peeled, seeded and chopped (about 1/2 cup)
2 teaspoons chopped fresh chervil
2 teaspoons chopped fresh parsley
Salt and ground black pepper
Heat the olive oil in a saucepan over medium heat. Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.
Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.
Add the Jus de Poulet Lié Gold®and water and whisk until the Jus de Poulet Lié Gold® is dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley. Simmer for 1-2 minutes and season with salt and pepper to taste.