Wednesday, May 12, 2010

Creamy Corn Sauce

This was our dinner on Tuesday night. I saw the recipe for the creamy corn sauce in this month's issue of fine cooking. It suggested pairing the sauce with grilled salmon or chicken. To round out the meal we had pan fried potatoes and steamed broccoli. Mmm, mmmm!

  • 1 tbs olive oil
  • 1 small yellow/white onion, chopped
  • 1 tsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 3/4 cups broth (chicken or veg)
  • 1 sprig fresh thyme
  • 2 cups corn kernels (I used frozen but the recipe suggests fresh from about 4 ears of corn)
  • 2 tsp unsalted butter
  • 1 tsp chopped fresh thyme
  • salt and pepper to taste
In a medium saucepan, heat the oil over medium heat. Add the onion and cook until tender. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil and reduce to about half. Add the broth, thyme sprig and bring to a boil. Simmer over low heat until the corn is tender and some of the liquid has evaporated. Remove thyme sprig and puree in blender until smooth. Return to heat and stir in the butter, chopped thyme, salt and pepper to taste.

**I found that the sauce was the best after resting in the fridge overnight and reheating the next day.

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