Chardonnay Sauce with Roasted Onion
A luxurious French-style white wine reduction sauce featuring Chardonnay, chopped shallots, heavy cream, RC No Added MSG Roasted Onion Base, and mounted with sweet softened butter.
Yield / Servings
2½ Cups Total Yield
Category
Sauces / Wine Reduction Sauces
Ingredients
8 Components
Chopped Shallots
2 oz.
Chardonnay Wine
1 cup
Heavy Cream
1 pt.
RC No Added MSG Roasted Onion Base
½–¾ tsp.
Cornstarch Slurry 1 Tbsp. water + 1 Tbsp. cornstarch
2 Tbsp. slurry
Sweet Butter Softened, cut into pieces
6 oz.
Salt & Pepper
To taste
Preparation Steps
1
Reduce Wine & Shallots
In a saucepan over medium-high heat, combine 2 oz. chopped shallots and 1 cup Chardonnay wine. Reduce the liquid until almost completely dry (au sec).
2
Add Cream & Roasted Onion Base
Pour in 1 pint heavy cream and stir in ½–¾ tsp. RC No Added MSG Roasted Onion Base. Simmer gently over medium-low heat for 10 minutes to allow flavors to infuse.
3
Thicken with Slurry
Whisk in the cornstarch slurry (1 Tbsp. water combined with 1 Tbsp. cornstarch) and stir continuously until the cream sauce returns to a simmer and thickens smoothly.
4
Mount Butter, Strain & Season
Remove saucepan from heat. Slowly whisk in 6 oz. softened sweet butter, one piece at a time, to mount the sauce (beurre monté). Strain through a fine chinois strainer and season to taste with salt and pepper.
Chef Notes & Kitchen Substitutions
Flavor Base Substitution: RC No Added MSG Roasted Garlic Base can be seamlessly substituted for the Roasted Onion Base to create a rich, roasted garlic Chardonnay sauce profile.
Ideal Serving Pairings: Exceptional when spooned over grilled chicken breast, pan-seared jumbo shrimp, sea scallops, roasted salmon, or garden vegetables served over fresh fettuccine or linguine pasta.