White Wine Sauce Recipe
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When you need a great white wine sauce recipe it helps to have experience with this culinary delight. If you don’t, it’s almost as good to go to the experts. When you combine a few years experience in creating great dishes with the suggestions of the pros you really come up with some amazing meals.
Perhaps the key piece of advice in a white wine sauce is the wine.
Which wine you should NOT buy...
Just about every chef and experienced cook will urge you not to buy “cooking wine” for use in your recipes. Some of them have added salt or other minor ingredients that are not needed or may change the taste of your dish.
Which wine is recommended?
The wisest course is to purchase an above average white wine that does not set you back too much at the cash register. It’s also best to avoid using the rare, expensive wines as they are meant to be enjoyed as a drink. They won’t add enough to the sauce to make the investment worth the money.
There are dozens of white wine sauce ideas and recipes, but let’s take a look at just a few of them to get an idea about what makes a great sauce using white wine.
Silvia Bianco offers a nice fundamental recipe for this sauce on Simply Saute’ and uses just a few simple ingredients. (That’s one of the beauties of great wine sauces, they are very easy to make and don’t require rare ingredients.)
Bianco’s sauce recipe calls for
- ½ cup of extra virgin olive oil,
- ½ cup of unbleached white flour,
- one cup of dry white wine,
- four cups of chicken broth
- and a bit of salt and freshly ground black pepper according to taste.
The recipe makes five to six cups of finished white wine sauce.
One of Bianco’s keys (which holds true for most every basic white wine sauce) is that it serves as a “blank canvas.” This means that a quality white wine sauce does not take away from or add to the main ingredient, but allows the vegetables, meat or fish to take the lead. The good wine sauce should not dominant the taste of a properly prepared dish.
Always a great choice: The "classic" sauce
A slightly different take on the white wine sauce is this “classic” mixture that comes from one of the local wineries in the Midwestern United States. It’s a bit heavier than the previous example but still doesn’t include anything that would distract the diner from the main ingredient of the dish on which it is used.
The list of items is short:
- one cup heavy whipping cream,
- ¾ cup white wine,
- two tablespoons of all-purpose flour,
- one teaspoon of salt and
- one teaspoon of dried parsley.
Simply combine the cream, wine, flour, salt and parsley in a medium-size saucepan. Use medium-high setting for heat. Bring the mixture to a boil while stirring constantly. The sauce should simmer on low heat until it thickens. It’s that simple!
There are other, more complex sauces, some of which use pearl onions, cut bacon, mushrooms etc. Take some time to look for your favorite ingredients
among the many wonderful white wine sauce recipes.
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