This sauce is a variation on a sweet sauce that I do for my chicken in a cilantro sauce. The big difference is that this particular sauce has a very intense sour side to it. It kind of hits you in the back of your mouth… if you know what I mean.
Instead of leaning on the old cream sauces, we're going to have fun with an interplay of sweet and sour.
This sauce is at home with chicken, beef or even fish, and will leave you wishing you had made more.
Rough cut the veggies, and place them into a food processor, fitted with an S-blade.
Pulse on high speed until the veggies are finely blended, about 5 or 6 pulses.
Chef’s Note: If you lack a food processor, you can always chop the veggies by hand.
Add 1 tablespoon of the butter, and the grapeseed oil to a sauté pan, over medium heat, and wait until the butter is melted, and the foam subsides.
Add garlic, shallots, carrot, thyme sprigs, and bay leaves to the pan.
Cook over medium-high heat until the veggies are starting to brown, 4 to 8 minutes.
Add the tomato paste to the pan.
Stir the tomato paste into the veggies, and cook for an additional minute.
Add the wine, vinegar, sugar, salt, and pepper, and bring back to the boil,
Reduce to a slow simmer, and stir, until reduced by half, 15 to 20 minutes.
Chef's Note: Question... How do we reduce this sauce by half, and not burn the sugars... The answer is LOW and SLOW.
You want a slow simmer here, and patience. Let the sauce reduce slowly, and you'll be glad that you did.
Add the chicken stock to sauce and bring to a boil, and then reduce to a simmer.
Continue to simmer for about 10 minutes.
Remove the pan from the heat, and pour the contents through a fine-mesh sieve, discarding solids.
Return the sauce to the pan, and continue to simmer until you have about 3/4 of a cup of liquid. This could take another 15 minutes or longer... be patient, and keep an eye on the pan.
To finish the sauce, remove from heat, add the remaining 2 tablespoons of butter and then stir to combine.
Chef’s Note: The sauce should be a bit thickened like syrup.
Chef’s Tip: If you want a more concentrated sauce, continue to reduce until a spoon dragged through the pan leaves trails.
Chef's Tip: Use the sauce on chicken, steak, and even fish. Enjoy.
I like to add the sauce to a squeeze bottle and allow to cool.
Then put the top back on and use it to decorate your plate.