Creme Bachique White Wine Cream Recipes

Steps:

• Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
• Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
• When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

Steps:

• In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

Steps:

• Melt butter in a large frying pan over medium low heat.
• Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
• Add wine and simmer until reduced by half, 3 minutes.
• Add cream, lemon zest and juice, chives and salmon.
• Heat over medium low heat, without boiling, until hot through, 1 minute.
• Add salt& pepper to taste.
• Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
• Add pasta to the sauce.
• Toss well to coat, adding reserved water as needed.
• Stir through chopped parsley, if using.
• Top with Salmon roe, if using.
• Serve immediately.

Steps:

• Preheat oven to 325°F (160°C).
• Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
• Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
• In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
• Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
• Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
• NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).