Related Recipes
Do you want to verify your address?If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My Quick Shop
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
Sign inNo account?
RegisterWhat's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Subtotal:
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
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.
Delivery
nullnull, null, null
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.
Select or
Rosemary and White Wine Cream Sauce
2014-06-04
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
Chef Caroline McCann
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
1
cup
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME
Ingredients
-
1 c. à soupe
(15 mL)olive oilYou might like:
![]()
Flyer Deal
(1)
COLAVITA EXTRA VIRGIN OLIVE OIL
$11.99 ea.
1 L SELECTED VARIETIES
-
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 creamYou might like:
![]()
Flyer Deals
(2)
SELECTION CREAM
$3.49 ea.
473 ml - 1 L SELECTED VARIETIES
SELECTION CREAM
$3.49 ea.
473 ml - 1 L SELECTED VARIETIES
-
1/2 tsp.
(2 1/2 mL)fresh rosemary, chopped
-
fresh ground pepper and salt
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.