Sauces and Condiments – Seafood and Fish Sauce
Pinot Gris Dijon Sauce goes great on most any seafood or fish that you wish to serve, plus this Pinot Gris Dijon Sauce is so very easy to make and so very delicious.
While great seafood often does not always need much more than a squeeze of lemon, sometimes you want a little something extra. With the right sauce, your seafood will be swimming in flavor as condiments and sauces are used to enhance our foods. Pinot Gris, being lighter than red wine, is better suited to enjoying as an apéritif or with lighter dishes such grilled shrimp, fish, or light appetizers.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
- 1 cup Pinot Gris wine
- 1 tablespoon green onions or shallots, finely chopped
- 2 cups heavy cream
- 1 tablespoon Dijon-style mustard
- Salt and freshly-ground pepper to taste
- 1 tablespoon fresh thyme leaves, finely chopped
In a small saucepan, combine pinot gris wine and shallots; bring just to a boil. Reduce the heat to medium-low and simmer until reduced in volume to approximately 1/4 cup.
Whisk in cream and Dijon mustard; reduce until thick enough to coat a spoon.
Add salt and pepper to taste. Add thyme; set aside in a warm place until time to serve.
Yields approximately 1 cup.