White "Wine" Sauce - for pasta, chicken, and fish
White Mead Sauce Ingredients: I never measure so play with the measures and learn to trust ‘al gusto’ (your own taste!)
INGREDIENTS
Olive Oil – High quality extra virgin olive oil can add a variety of different flavours depending upon the style you use. I tend to keep several in my pantry with different flavour profiles ranging from grassy, to fruity, to peppery. I find mine at the Italian Centre in Edmonton.
Minced Garlic – or hand chopped finely is my preferred method. I grow my own organic heritage varieties. Another thing to look for at Farmer’s Markets; the range of flavour profiles is astounding from mild and creamy to fiery hot-hot-hot!
Crushed Red Pepper Flakes – Adds a little heat to this simple sauce. You may omit should you not enjoy spicy additions to you foods. My new favourite red chilli pepper is Aleppo. It is super mild but with a lemony-pepper burst of flavour that goes with so many things. I get it at Silk Road Spice Shop in Edmonton. Click here for the ALEPPO LINK
Salt – I like to use Himalayan Pink salt from a grinder for crunchier flakes. But any table salt will do.
Pepper – Fresh ground black pepper adds beautiful thick flakes and a subtle spicy flavour.
Butter or Olive Oil - the choice depends on the style of cooking you are doing and simple preference.
Stolen Harvest White Mead of choice – Use your favoUrite crisp white mead such as dandelion, peppered pear, or apple cyser, or your favourite traditional.
Directions - loosely
In a large saucepan, heat olive oil over medium. Add garlic, pepper flakes, and sauté only a few seconds until golden. Careful not to burn the garlic!
Add mead and butter (or more olive oil), and your Stolen Harvest Mead of choice (approximately 1 cup; give or take).
Stir a few more minutes, remove from heat and toss with pasta, chicken breasts, shrimp, scallops, or pour over a favourite poached white fish. Add salt & pepper Al Gusto.
Serve immediately with a cellar temperature white Stolen Harvest Mead.
