Creamy Pear Sauce
Prep Time
Serves
Cooking Mode
1 shallot, diced
1 tbsp butter
½ cup dry white wine
1 ½ cups Demi-Glace Sauce Gibiers Canabec (1 package)
2 tbsp 15% table cream
1 tsp white wine vinegar
28 oz 1 can pear halves, strained
¼ tsp each salt and pepper
1 tbsp chopped chives
1 shallot, diced
1 tbsp butter
½ cup dry white wine
1 ½ cups Demi-Glace Sauce Gibiers Canabec (1 package)
2 tbsp 15% table cream
1 tsp white wine vinegar
28 oz 1 can pear halves, strained
¼ tsp each salt and pepper
1 tbsp chopped chives
Directions
1While wellingtons cook, heat butter in a medium saucepan over medium heat. Add shallots and cook until softened, about 5 min. Add wine, bring to a boil and cook until liquid reduces by half. Add demi-glace sauce, cream, white wine vinegar, pears and bring to a boil again. Remove from heat, let cool slightly, pour sauce into blender and blend until smooth. Season with salt and pepper. Sprinkle with chives to garnish.
Disclaimer
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Personal Note
Personal Note
