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Mascarpone Sauce with Caviar

Related Ingredients
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Tasting Notes

Creamy butter, sweet sautéed shallots and a touch of thyme flavor this decadent mascarpone sauce.

The white wine reduction brings acidity and reduced cream ensures a luscious texture. Caviar is naturally salty and briny, so it works perfectly with delicate and unseasoned accompaniments – hard-boiled eggs passed through a Microplane grate bring a dusting of richness, while minced parsley, chives and dill impart freshness and raw red onion brings a subtle acidic bite.

Tips & Techniques

  1. Use a non-reactive pan. Make your sauce in an enamel or stainless steel. An aluminum, metal or copper pan can react with the delicate sauce and cause discoloration. The finished sauce should be ivory in color.
  2. The ultimate reduction. In this sauce, the wine needs to be reduced to such dryness that only its residual acidity and sugar remain. If the wine isn’t thoroughly reduced, its flavor will overpower the subtleness and delicacy of the mascarpone.
  3. Tame your onions. After you mince the red onions for the garnish, you can soak them in iced water and then rinse them under cold running water. This will mellow their strong flavor and give them a nice, crisp texture to enhance your garnish.

Toolbox

This tool is one we find especially helpful when making this dish.

  1. Fine-mesh strainer: The mesh on this strainer makes it the perfect netting for separating the finely minced shallots from the mascarpone dressing, creating a perfectly smooth and flavorful sauce.

Small non-reactive sauce pot (5-6 inch diameter)

  • Whisks
  • Small saucepan
  • Box grater or Microplane
  • Baking sheet lined with parchment paper
  • Rubber spatula
  • Fine-mesh strainer
  • Spoon


Ingredients
  • 2 tablespoons butter
  • ¼ cup minced shallots
  • 1 sprig of thyme
  • 1 cup dry white wine
  • ½ cup heavy cream
  • 1/2 cup mascarpone cheese
  • 2 eggs, hard boiled and cooled
  • 1 tablespoon minced red onion
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • 2 teaspoons minced dill
  • Kosher salt and freshly ground black pepper
  • 2 ounces caviar

Serves: 2

Total Time: 45 Minutes

Active Time: 30 Minutes

Method
  1. Heat a small saucepan over medium heat. Add butter. When butter is melted and foamy add the shallots and sauté until soft and translucent. Add white wine and thyme, reduce wine until it is almost all evaporated.
  2. Stir in the heavy cream and reduce ¾ of the way or until it just covers the shallots. Whisk in the mascarpone and season with salt and pepper. And hold warm until ready to serve.
  3. Strain the sauce through a fine mesh sieve, pushing the sauce against the sieve with a spatula.
  4. Peel the hard boiled eggs and separate the whites from the yolks. Grate each separately on a Microplane grater or the smallest setting on a box grater. Fold in the rest of the ingredients except for the caviar and taste for seasoning. If you are incorporating caviar, fold it in at the last minute.

Here is a great way to turn this dish into a meal

Seared scallops with mascarpone sauce & caviar

This rich, versatile sauce can be drizzled over seared scallops. A sprinkling of caviar will bring extreme luxury to any dish, but the sauce is delicious on its own, especially when finished with a squeeze of fresh lemon juice.

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