Recipes Barolo Sauce 5.0 (5,873) 1 Review By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on December 28, 2021 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 1/2 CUP Ingredients 1 tablespoon oil 1/2 cup chopped shallots 1/2 cup sliced white mushroom caps 1 small thyme sprig 1 cup chicken stock or clam juice 1 bottle (750 ml) Barolo or other full-bodied dry red wine 1 tablespoon heavy cream 1 stick (4 ounces) cold unsalted butter, cut into tablespoons Pinch of sugar Salt and freshly ground pepper Directions Heat the oil in a medium saucepan. Add the shallots, mushrooms and thyme and cook over high heat for 10 minutes, stirring frequently. Add the stock and boil until the mushrooms are almost dry. Stir in the wine and boil until reduced to 2 tablespoons, about 30 minutes. Stir in the cream and bring to a boil over low heat. Whisk in the butter and sugar and season with salt and pepper. Strain the sauce through a fine sieve, pressing on the solids, and keep warm. Serve With Crisp Paupiettes of Sea Bass in Barolo Sauce. Rate it Print