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Blueberry-Beaujolais Red Wine Sauce




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


Note: From chef/owner Vincent Francoual of Vincent in Minneapolis. Francoual serves this appealing summer sauce over roast duck or chicken. Adding the butter, "or monter au beurre as we say in Paris -- which is incorporating small dices of butter by whisking it into the sauce without letting it separate -- is much easier to do than people think," he said.


List of Ingredients




• 1/2 pint blueberries

• 1 c. Beaujolais red wine

• 1 tsp. honey

• 1 tbsp. brandy

• 4 tbsp. (1/2 stick) butter, cut into small dices


Recipe



In a medium saucepan over medium heat, combine blueberries, wine and honey, and bring to a boil. Reduce heat and simmer until mixture is reduced by two-thirds. Stir in brandy and pass sauce through a fine-mesh sieve, pressing well to let most of berry flesh go through mesh.

Return sauce to saucepan (discarding solids) and bring to a simmer. Whisk in butter, one dice at a time, without letting butter separate.

Nutrition information per serving of 2 tablespoons:

Calories 126 Fat 12 g Sodium 83 mg Carbohydrates 4 g Saturated fat 7 g Calcium 7 mg Protein 0 g Cholesterol 30 mg Dietary fiber 0 g Diabetic exchanges per serving: 2½ fat.

Makes about 1 cup