Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Rosemary and White Wine Cream Sauce https://www.metro.ca/userfiles/image/recipes/sauce-creme-au-romarin-et-au-vin-blanc-10086.jpg PT05M PT10M PT15M
Heat the oil in a saucepan over medium heat. Add the french shallot and cook for 2 minutes. Deglaze with the white wine and reduce until 3/4 of the quantity is evaporated. Add the veal stock and reduce again for 2 minutes. Incorporate the cream to the sauce and let it reduce until it has a nice consitancy. Remove from the heat. Add the chopped rosemary and season to taste.
1
2 1 2 2
1 c. à soupe (15 mL) olive oil 1 French shallot, chopped 1/3 cup (80 ml) white wine 3/4 cup (190 mL) brown veal stock 1/3 cup (80 mL) 15 % cooking cream 1/2 tsp. (2 1/2 mL) fresh rosemary, chopped fresh ground pepper and salt
Rosemary and White Wine Cream Sauce

Rosemary and White Wine Cream Sauce

Rate this recipe
1 Vote
1
cup
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 c. à soupe
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES


  • 1
    French shallot, chopped
  • 1/3 cup
    (80 ml)
    white wine
  • 3/4 cup
    (190 mL)
    brown veal stock
    You might like:

    Flyer Deals  (2)
    BONE BROTH

    BONE BROTH

    $9.49 ea.

    600 ml SELECTED VARIETIES


    BETTER THAN KONJAC PASTA OR PACIFIC BROTH

    BETTER THAN KONJAC PASTA OR PACIFIC BROTH

    $4.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    15 % cooking cream
    You might like:

    Flyer Deal  (1)
    15 BONUS Reward Miles when you buy 2
    LACTANTIA CREAM

    LACTANTIA CREAM

    $2.99 ea.

    1 L SELECTED VARIETIES

    15 AIR MILES® Bonus Miles when buying 2


  • 1/2 tsp.
    (2 1/2 mL)
    fresh rosemary, chopped

  • fresh ground pepper and salt
Imprimer ma sélection

Preparation

Heat the oil in a saucepan over medium heat.

Add the french shallot and cook for 2 minutes.

Deglaze with the white wine and reduce until 3/4 of the quantity is evaporated.

Add the veal stock and reduce again for 2 minutes.

Incorporate the cream to the sauce and let it reduce until it has a nice consitancy.

Remove from the heat.

Add the chopped rosemary and season to taste.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand