Description
These paleo gluten-free recipes were generously donated by the head chef of RC Fine Foods. Pair any of these delectable sauces with your choice of beef, seafood, poultry or other paleo protein, and bon appétit!
Ingredients
- Gluten Free Marsala Sauce
- ¼ cup RC Shallots in Oil
- 4 oz. sliced fresh mushrooms
- 1 cup sweet Marsala wine
- 1½ teaspoons RC Reserve Collection Beef Base
- 16 oz. cold water
- 4 tablespoons RC Instant Food Thickener
- 1 tablespoon chopped fresh parsley
- (yield – 16 oz.)
- Gluten Free Chicken Française Sauce
- 2 oz. salted butter
- 4 oz. RC Chopped Shallots in Oil
- 2 oz. RC Chopped Garlic in Oil
- 8 oz. white wine
- 1½ teaspoons RC Reserve Collection Chicken Base
- 16 oz. cold water
- 4 tablespoons RC Instant Food Thickener
- Juice of 1 lemon
- Salt & white pepper to taste
- 1 tablespoon chopped fresh parsley
- 2 tablespoons salted butter
- (yield – 1 pint)
- Gluten Free Dill Sauce
- 2 oz. salted butter
- 4 oz. RC Chopped Shallots in Oil
- 8 oz. white wine
- 2 teaspoons RC Reserve Collection Vegetable Base
- 16 oz. water
- 4 tablespoons RC Instant Food Thickener
- ¼ cup RC Dill Sauce
- salt & white pepper to taste
- (yield – 16 oz.)
Instructions
- Gluten Free Marsala Sauce
- Sauté RC Shallots in Oil & mushrooms together for 5-6 minutes.
- Add Marsala wine and reduce mixture by ⅓ volume.
- Make slurry with RC Reserve Collection Beef Base and cold water and add to mixture with RC Instant Food Thickener.
- Simmer for 5 minutes and finish with chopped fresh parsley.
- Gluten Free Chicken Française Sauce
- In a sauce pan melt your butter and sauté RC Chopped Shallots in Oil & RC Chopped Garlic in Oil until fragrant but do not brown.
- Deglaze with white wine & reduce slightly.
- Make a slurry with RC Reserve Collection Chicken Base, cold water, RC Instant Food Thickener and lemon juice then add to pan.
- Simmer sauce for 5 minutes and season with salt & white pepper, finish with chopped fresh parsley and additional 2 tablespoons of butter.
- Gluten Free Dill Sauce
- Melt butter in a sauce pan and sauté RC Chopped Shallots in Oil for 3-4 minutes.
- Add white wine and reduce volume by ⅓.
- Make a slurry with RC Reserve Collection Vegetable Base, water and RC Instant Food Thickener then add to sauce pan with RC Dill Sauce.
- Season with salt and white pepper and finish with fresh dill sprigs.
- Enjoy!
