Place the wine and chicken stock in a heavy saute pan and simmer over medium heat until it is reduced to about half it''s original volume (about 10 minutes). Add the black pepper part way through the reduction to allow it to infuse it''s flavors.
While it''s simmering blend the butter and flour together into a paste and chill to firm it up.
When the stock is reduced slowly blend in the cream. Then add the butter paste in 1/2 teaspoon increments while whisking the sauce. It will thicken after a few minutes into a creamy sauce. Add a pinch of salt if needed but keep in mind that the chicken stock has salt already and you''ve concentrated that flavor. Allow the sauce to go a bit thicker than you need as it will thin a bit in the next step.
Just prior to serving pour the brandy around the rim of the hot pan and tilt it to ignite the fumes. While it''s flaming whisk the sauce to blend the brandy and thin the sauce. This will also give the sauce a nice glossy "finish". This step can be done at the table if you're into that sort of theatrics (I certainly am).
Each (2 tbs) serving of sauce contains an estimated:
Cals: 107, FatCals: 26, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 9mg, Na: 204mg, K: 45mg
TotCarbs: 6g, Fiber: 0g, Sugars: 3g
NetCarbs: 6g, Protein: 0g
This is a version of sauce Marchand de Vin or "Wine Merchant's Sauce" and is an excellent way to use up that last bit of wine you've got hanging around the the fridge. I served it with a peppered beef tenderloin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.5mg||3 %|
|Sodium 93.5mg||3 %|
|Potassium 98.5mg||3 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.8g|
|Protein 1.2g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.