Grape Sauces for Chicken or Fish
Ingredients
- Grape Sauce For Chicken:
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) minced shallots
- 4 tsp (20 mL) all-purpose flour
- 1 cup (250 mL) chicken stock
- 1/4 cup (60 mL) dry white wine
- 1 cup (250 mL) halved green grapes
- 2 egg yolks
- 1-1/2 tsp (7 mL) finely chopped fresh tarragon (or 1/2 tsp/2 mL dried)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Preparation
Grape Sauce For Chicken: In saucepan, melt butter over medium heat; cook shallots until softened, about 3 minutes. Stir in flour; cook, stirring, until flour no longer smells raw (do not brown), about 1 minute. Stir in stock and wine; bring to boil, stirring. Reduce heat and simmer, stirring occasionally, for 3 minutes.
Add grapes and simmer until tender, 2 to 3 minutes. Beat yolks with tarragon, salt and pepper. Beat 1/4 cup (60 mL) of grape sauce into yolk mixture, then mix into saucepan. Cook, stirring, without bringing to boil, until thick enough to coat back of spoon, about 2 minutes.
Makes 4 servings.
Grape Sauce For Fish: Replace chicken stock with light fish stock or fish fumé (or replace one-quarter of the chicken stock with bottled clam juice). Serve over broiled, pan-fried or poached white-fleshed sea fish such as halibut, flounder or sole, or freshwater fish such as pickerel or catfish.
Makes 4 servings.
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