Worcestershire and Mustard
1 Tbsp chopped onion
1 Tbsp olive oil
1 1/2 Tbsp Worcestershire sauce
1/3 cup chicken stock
1 Tbsp brown mustard
Lightly brown onion in olive oil. Deglaze the pan with Worcestershire sauce. Add chicken stock and boil for 1 full minute, then mix in brown mustard.
Prosciutto, Peas and Rosemary
1 Tbsp minced onion
1 Tbsp olive oil
1/8 pound julienne prosciutto
1/2 cup defrosted frozen peas
2 tsp chopped fresh rosemary
2 Tbsp creme fraiche or light cream
Saute onion in olive oil for 1 minute. Add prosciutto, peas and rosemary. Saute 1 minute. Deglaze the pan with cream. Stir until lightly thickened about 1 minute.
Ginger, Soy and Sesame
1/4 tsp minced garlic
1 tsp chopped fresh ginger
1 Tbsp sesame oil
1 Tbsp low-salt soy sauce
1/3 cup chicken stock
pinch of sugar
Saute garlic and ginger in sesame oil for 1 minute. Deglaze the pan with soy sauce, chicken stock and sugar. Simmer for 1 minute.
Sherried Apricot Glaze
1 Tbsp butter
1 minced shallot
1 tsp grated fresh ginger
2 Tbsp apricot preserves
1 Tbsp orange juice
1/3 cup dry sherry
Saute shallot and ginger in butter for 30 seconds. Add apricot preserves and stir until melted. Deglaze with orange juice and sherry. Flame.
