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Wine in sauce?

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nope, but several times I've had some sitting by the stove intending to use it in the sauce, but it never quite makes it into the pot.  ;)  :lol:
 
 
No reason why it wouldn't work with the right ingredients~  
 
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salsalady said:
nope, but several times I've had some sitting by the stove intending to use it in the sauce, but it never quite makes it into the pot.  ;)  :lol:
 
 
No reason why it wouldn't work with the right ingredients~  
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Thanks SL sounds good I'm going to give it a try. I'm not much of a cook though, what other ingredients do you think would balance the wine well?
 
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:lol: @  heisenberg~
 
 
For the wine, it all depends on the wine, the sauce....sweet white wine with some yellow peppers, fruit of some kind, bit of garlic and onion...
 
heavy red wine with chocs or other stout red chiles, and whatever else....
 
 
 
Has anyone ever seen the old Floyd On Food show on BBC?  Love that Show and he's my inspiration for cooking with wine.  2 slurps for me, 1 splash for the food....  :drunk:
 
 
 
(dang, now I'm getting all sentimental to watch a Floyd on Food show.  They're on YouTube)
 
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Yep, made one using a bottle of Chardonnay, called it Char-Da-Boogie. Based it on Sabayon, well that's where the idea came from. I'll have to see if I can dig up the recipe. I actually came out really good.
 
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RocketMan said:
Yep, made one using a bottle of Chardonnay, called it Char-de-boogie. Based it on Sabayon, well that's where the idea came from. I'll have to see if I can dig up the recipe. I actually came out really good.
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Awesome. Let me know if you find the recipe plz
 
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Check out this 4;30 clip of Floyd which includes some "trig's potters"....:lol:  I'm still working on a couple other classic Floyd clips.... 
 
"and for those of you who are vegetarians...Switch Off!....."
 
http://www.youtube.com/watch?v=1Evm30HTbD0
 
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Found it
 
Char-Da-Boogie
 
750ml Chardonnay
284g Seedless Raspberry Jam
1 Vanilla Seed
250g Sugar
1/2 tsp Fatalii Powder
1/2 tsp Xanthan Gum
 
Add all ingredients to pot and bring to a boil then reduce to a simmer for 45 minutes.
 
Pour into blender and turn onto high. Remove cap and slowly add Xanthan Gum blend till smooth. 
 
Bottle. This sauce really doesn't have anything in it that requires that the Ph be low on it. I've kept it on the shelf for up to a couple of months but it's usually gone so fast that there's no worry but refrigerate after opening.
 
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