Recipe: Strawberry Rosé Sauce from Stoller Family Estate
Weekend brunch gets the ultimate upgrade with Strawberry Rosé Sauce from Chef Bex at Stoller Family Estate. Enjoy with chicken and waffles, yogurt parfaits, pancakes… or a spoon. We won’t judge!
See the full recipe at Stoller Family Estate
INGREDIENTS
- 1 bottle Dundee Hills Rosé
- 5 lbs. fresh strawberries or 4 lbs. strawberry purée (see note below)
- 2 C organic turbinado syrup
- 1 t salt
- 1/4 C cold water
- 1/4 C corn starch
- The juice and microplaned zest of 2 lemons
INSTRUCTIONS
- Cook down 5 lbs. of strawberries with just enough water to cover until the fruit is bubbling and bursting, and then blend, so it’s a smooth purée. If you’re using a store-bought purée, READ THE LABEL – it cannot contain more than 10% sugar, or this recipe will be too sweet.
- Add the bottle of Rosé, turbinado syrup, and salt to the purée and bring it to a complete rolling boil. Reduce heat to a simmer and cook for 10 minutes.
- Whisk the corn starch and the water together, and add it to the strawberry rosé mixture. Continually whisking, bring the temperature back up to medium-high for 3 minutes, and then add fresh lemon juice and zest.
- The sauce is ready when it coats the back of the spoon and stays apart if you drag your finger through it. (Careful – it’s hot!)
- Cool the sauce and enjoy!