Apricot sauvignon blanc pan sauce
This fruity pan sauce offers a bright alternative to a simple spritz of lemon or lime on fish. It works equally well on fish fillets or as a dipping sauce for shrimp, crab or lobster. Apricot juice is readily found in most supermarkets but we find that Santa Cruz Organic is a widely available brand with excellent flavor and consistency. Sauvignon Blanc is the wine we choose for this sauce because of its clean, acid composition. The New Zealand sauvignons are among our favorites. This sauce works well with pan-seared chicken breasts as well, in which case, you can use the same pan in which you seared the chicken to make the sauce.
Ingredients
- MAKES: 120 ml
- 15 ml safflower oil
- 1 small shallot minced
- ¼ tsp minced thyme
- 120 ml sauvignon blanc
- 180 ml Chicken Stock
- 80 ml apricot juice
- 10 ml apricot preserves
- ½ tsp white pepper
- ½ tsp salt
- 15 g European style butter
Instructions
- Heat the safflower oil in a medium sauté pan over medium heat and add the shallot.
- Sauté the shallot until softened and clear, about 2 to 3 minutes.
- Add the thyme and sauté 1 minute more.
- Add the sauvignon blanc and reduce the heat to a simmer.
- Simmer until the wine is almost entirely evaporated, about 5 to 6 minutes.
- Add the chicken stock and apricot juice, apricot preserves, white pepper and salt.
- Whisk well to dissolve the preserves and continue to simmer the mixture until bubbles spread evenly across the pan and the mixture can coat the back of a spoon without dripping, about 5 to 7 minutes.
- Stir in the butter until it’s melted.
- Serve hot over baked flounder or halibut or use as a dipping sauce for lobster or crab legs.