Bison or Beef, heavy cream, thyme; deglace with a merlot. Salmon, fat free half & half, dill or tarragon; deglace with a sauvignon blanc or French sancerre. Shrimp, non fat plain yogurt, dill; deglace with a chablis. Pork sour cream or heavy cream, sage or rosemary; deglace with a pinot noir. Lamb, combo of goat cheese & heavy cream, rosemary; deglace with shiraz or pinot. Chicken works well with various herbs, creams and red or white wine. Chicken, sour cream and cilantro; deglace with a chardonnay or omit the wine and still have a delicious sauce.
The Simple Sauce:
a protein, a cream, a fresh herb, Kendra's Seasoning ; deglace with a red or white wine.
Cooking Instruction for the Simple Sauce :
Rub Kendra's seasoning on both sides of protein. Spray a medium sauté pan with non fat cooking spray and place pan over medium heat. Add protein, 2 tbs. finely sliced shallots, 1-2 tsp. Kendra's Kitchen Seasoning and half of the fresh herb. Heat pan until it is hot and smoking a bit. Add ½ cup of red or white wine, deglace the pan (this is the French term to bring all flavors from bottom of the pan & the protein together) Reduce to 2 tbs. liquid. Increase the heat, slide the protein to the side of the pan and add the cream * and the rest of the fresh herb and reduce to 1/3 cup. Remove protein and place on plate of platter and pour sauce over top.
* If you are using a low fat cream product heat until sauce bubbles, do not attempt to reduce on high heat as the cream will separate; exception the nonfat half & half may be boiled and reduced to create a cream sauce.
4 ? 6 oz. cuts of protein
2 tbs. finely chopped shallots
1 tbs. plus 1-2 tsp. The Rub & SW Seasoning form Kendra's Kitchen ®
1 cup heavy cream, nonfat half & half or reduced fat sour cream, plain yogurt or pureed silken tofu.
2 tbs. fresh herb, finely chopped
½ cup red or white wine