Two Incredible Wine Sauces
Nothing can elevate a main course like a rich, delicious sauce, especially wines sauces. Learn how to make a rich, buttery Vanilla Buerre Blanc and Scallops, and a Pinot Noir, Blackberry Reduction with Cornish Game Hen.
Whether you’re having a date night at home or in the mood for something impressive (and simple) to serve guests, these two meals are the perfect fit. We all love La Crema in our wine glasses, so let’s make a habit out of splashing a little in our recipes as well!
First up is a twist on a Beurre Blanc sauce served over scallops and polenta. Beurre Blanc is a white butter sauce that consists of emulsified butter and a reduction of vinegar and/or white wine and shallots. You won’t find this served in many restaurants because it needs to be made last minute and can possibly separate. The secret is adding the cream! We’ve created a twist on this sauce to compliment La Crema Sonoma County Chardonnay, and to ensure it doesn’t separate on you. It’s quick, simple and sure to wow your guests.
Beurre Blanc Sauce
Recipe type: Sauce
- ¼ cup Lemon Juice
- 2 slices of apple, cut in quarters
- Vanilla bean, split lengthwise
- 1/2 cup Cream
- 1 cup or 2 sticks Butter, cubed
- 1/2 cup La Crema Sonoma County Chardonnay
- 1 shallot, chopped
- Cube butter and keep it refrigerated.
- In a saucepan over medium-low heat, add lemon juice, apple, vanilla bean, cream, shallot and chardonnay. Let simmer for about 10 minutes, then add cubes of butter (about 4 at a time) and whisk until melted and mixed.
- Continue adding cubes of butter until all have been used.
- Strain the sauce so that the apples and shallots are removed.
- Serve over scallops and polenta.
We can’t think of anything more special than individual Cornish game hens. They’re petite, easy to cook and make quite a statement. You might think a white wine sauce would be ideal for this, but I have a surprise for you…a Pinot Noir inspired sauce more than compliments the hens.
Red Wine Sauce Over Cornish Game Hens
Recipe type: Entree
- ½ onion
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cup chicken stock
- 2 Cornish game hens
- ½ cup La Crema Monterey Pinot Noir
- 3 Tablespoons blackberry preserve
- ½ teaspoon ground allspice
- 1 shallot, chopped
- 1 teaspoon cocoa powder
- 2 tablespoons butter
- Preheat oven to 350°. Using a baking sheet, place a wire rack on it and prepare with non-stick cooking spray.
- Pat dry the hens and stuff with slices of onion, one sprig of rosemary and one sprig of thyme each. Place in oven and cook for 1 ½ hours.
- Baste with chicken stock every 15 minutes.
- Meanwhile, melt butter and add shallots in a sauce pan. Saute for 3 minutes.
- Add blackberry preserves, which will thin out.
- Add Pinot Noir, allspice, and cocoa powder.
- Stir together and let simmer for 5 minutes. Pour over cooked hens.
- Serving suggestion: Serve with roasted sweet potato risotto.
What’s your favorite La Crema wine to incorporate into winter recipes? Let us know in the comments below. For more recipe inspiration visit La Crema’s Pinterest page. You can find the Sweet Potato Risotto recipe pictured above, here on TeeWii.com.