Beurre Rouge

Beurre Rouge
1/4 cup red wine
1 - 1 1/2 cups salted butter, cold and cut into cubes
pepper, to taste

Bring the wine to a boil in a saucepan and reduce by half.
Reduce the heat to medium-low and gradually whisk in the butter, cube by cube, to form a thick, rice sauce. Season to taste.

This sauce recipe is a very easy and basic beurre rouge. Red wine vinegar, shallots, garlic, and peppercorns may be added along with the wine to form a reduction and the sauce may then be strained at the end. Cream can also be added as a 'cheat' to form a more stable beurre rouge. Beurre rouge is an a la minute (last minute) sauce that does not hold well for long periods of time. 

Tarragon White Wine Cream Sauce

Tarragon White Wine Cream Sauce
white wine
shallots
garlic
dry tarragon
cream
butter
salt
pepper

Place a small amount of white wine in a saucepan along with some shallots and garlic Reduce until almost all liquid is gone. Add in some tarragon. Add some cream and reduce until thick. Add some butter, salt, and pepper. 
This sauce can be made in  one large batch or in individual small batches - it is just as easy either way.

Tarragon and Thyme White Wine Bechamel Sauce

Tarragon and Thyme White Wine Bechamel Sauce
1 pound unsalted butter
3 cups all-purpose (plain) flour
2 cups white wine
4+ cups of milk (I used 2%)
2 Tablespoons unsalted butter
2 large onions, finely diced
2 stalks of celery, finely diced
1 cup chopped fresh tarragon
1/2 cup chopped fresh thyme
salt and pepper, to taste

In a large saucepan over medium heat, melt the butter. Add the flour all at once and whisk vigorously until smooth. Gradually pour in the wine, whisking constantly until liquid is absorbed by the flour. Add in the milk. Cook over medium heat, whisking ocasionally until thickened and the taste of flour is cooked out. 
Meanwhile, in a large frying pan over medium heat, melt the remaining two tablespoons of butter. Add the onions and celery, cover, and turn to low heat. Allow the vegetables to sweat, without coloring, until softened. 
Stir the vegetables unto the sauce along with the herbs, then season to taste. 

The bechamel sauce is now ready. It can be used as a base for any kind of gratin, or it can be thinned out with some more milk or enriched with cream and/or butter to be used as a sauce. 

White Wine Chanterelle Cream Sauce

White Wine Chanterelle Cream Sauce
butter
fresh wild chanterelle mushrooms
salt
coarsely ground black pepper
white wine
cream

Melt the butter in a shallow saucepan over medium heat. Add the chanterelles and saute until beginning to brown. Deglaze with white wine and season with salt and pepper. Put a lid on the pot and allow to simmer until chanterelles are softened. Remove lid and allow the mixture to go au sec (allowing all the wine to be absorbed into the mushrooms and evaporate).

Meanwhile, put the cream in a shallow pot and boil until it is reduced (cream will thicken and start to turn from white to a yellowish hue).

Stir the cream into the mushroom mixture, taste, and adjust seasoning as necessary. 

Seafood Linguini

Seafood linguini with white wine cream sauce with chanterelles, cherry tomatoes. beet greens, and fresh herbs.

• Linguini noodles, cooked al dente (homemade if you are feeling ambitious)
• White wine chanterelle cream sauce
• Local mussels
• Baked cracked pepper brown sugar salmon
• Local cherry tomatoes
• Baby beet greens
• Fresh tarragon
• Fresh dill