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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vesuvio Sauce Recipe

4.5 stars - based on 5 votes
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This recipe for Vesuvio Sauce, by , is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Yandrick

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
4 cloves garlic, chopped
1 shallot, chopped
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh lemon juice

Directions:
Directions:
Add the oil into a sauce pan and saute the Italian seasoning, crushed red pepper, garlic and shallots until fragrant, about 1 minute. Season with salt and pepper. Deglaze with the white wine and bring to a simmer until the alcohol smell is diminished, about 2 minutes. Add the chicken stock and lemon juice and bring to a simmer again, about 10 minutes until the flavor intensifies. If you prefer a thicker sauce, you can make a roux with 1 T of flour with 1 T of butter and add to the sauce.

Personal Notes:
Personal Notes:
This can be served over pasta, veggies and/or breaded chicken.

 

 

 

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