Provencale Sauce
Serves approximately 4 -6
Featuring Jus de Poulet Lié Gold®
Ingredients:
- 3 Tbl. finely chopped shallots
- 1 Tbl. Olive Oil
- 1 clove garlic, minced
- 1 tsp. Herbes de Provence (basil, fennel seed, lavender, marjoram, rosemary, sage, savory, thyme)
- 1/4 cup white wine, dry
- 1.5 oz. Jus de Poulet Lié Gold®
- 1 cup hot water
- 1/2 cup Tomatoes, peeled, seeded, and chopped
- 2 tsp. fresh Chervil, chopped
- 2 tsp. fresh Parsley, chopped
- Salt & pepper (white)
Procedure:
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 white pepper to taste. Serve with fish, chicken, lamb, or grilled vegetables.
Sauce is primarily to be served over duck whatever cut is preferred.
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