the holy trinity sautéed in chardonnay sauce with breadcrumbs & parmesan

In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Sauté the Holy Trinity

Pour in the chardonnay wine and increase the heat slightly. Allow the mixture to simmer for about 3-4 minutes, letting the alcohol cook off.

Add Chardonnay

Stir in the heavy cream and season with salt and black pepper. Continue to cook for another 5 minutes, allowing the sauce to thicken slightly.

Incorporate Cream

Remove the skillet from heat. Stir in the breadcrumbs and grated parmesan cheese until well combined.

Add Breadcrumbs and Parmesan

Transfer the mixture to a serving dish and enjoy warm as a side dish or appetizer.

Serve

Butter

Onion, diced

Green bell pepper, diced

Celery, diced

Chardonnay wine

Heavy cream

Breadcrumbs

Parmesan cheese, grated

Salt

Black pepper

The Bienville

Make The Bienville Recipe in just 30m. the holy trinity sautéed in chardonnay sauce with breadcrumbs & parmesan

The Bienville Recipe

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