"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 03-17-2009, 07:36 AM   #1
Join Date: Nov 2008
Posts: 80
ISO - Wine Reduction Pasta Sauce

Last week I had the special at my local bar. It was a sweet vermouth reduction sauce with linguine and shrimp. It was an EVOO based sauce, the noodles were not oily, but had the perfect amount on them. It was very tasty, sweet and savory. So, last nite, I decided to give something similar a whirl. I got some large scallops and coated them with some evoo, garlic, and a touch of apricot preserves and then sauteed them in some evoo. After they were cooked, I deglazed my Matfer-Bourget carbon steel skillet (can you tell I enjoy using it?) with some Pinot Nior, added a little more garlic, s&P and evoo, and let it simmer. It was kind of blah? It had very subtle hints the flavors, where I expected the reduction to be pretty flavorful. I couldn't find any recipes on the net, so I just used my head. We enjoyed the meal, but it wasn't what I was expecting. Any help out there????

70chevelle is offline   Reply With Quote
Old 03-18-2009, 11:37 AM   #2
Chef Extraordinaire
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Did you season them with salt?
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 06:21 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.