Barolo Sauce

Name: Barolo Sauce
Ingredients: 1 tablespoon oil; 1/2 cup chopped shallots; 1/2 cup sliced white mushroom caps; 1 small thyme sprig; 1 cup chicken stock or clam juice; 1 bottle (750 ml) Barolo or other full-bodied dry red wine; 1 tablespoon heavy cream; 1 stick (4 ounces) cold unsalted butter, cut into tablespoons; Pinch of sugar; Salt and freshly ground pepper

10 ingredients

7 steps

Ingredients

1 tablespoon oil
1/2 cup chopped shallots
1/2 cup sliced white mushroom caps
1 small thyme sprig
1 cup chicken stock or clam juice
1 bottle (750 ml) Barolo or other full-bodied dry red wine
1 tablespoon heavy cream
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
Pinch of sugar
Salt and freshly ground pepper

Directions

1

Heat the oil in a medium saucepan.
2

Add the shallots, mushrooms and thyme and cook over high heat for 10 minutes, stirring frequently.
3

Add the stock and boil until the mushrooms are almost dry.
4

Stir in the wine and boil until reduced to 2 tablespoons, about 30 minutes.
5

Stir in the cream and bring to a boil over low heat.
6

Whisk in the butter and sugar and season with salt and pepper.
7

Strain the sauce through a fine sieve, pressing on the solids, and keep warm.