How do I make a white wine sauce?!
How do I make a white wine sauce?
I have tried a few times using - same pan I used for frying fish/chicken, then adding butter, shallots, flour, white wine and seasoning, but it always comes out rather bland and sour. Any tips please?
Answers:
Try the following
White wine sauce
1 tub/jar shop bought white wine sauce
110g/4oz Gorgonzola, cubed
50g/?oz rocket or baby spinach, roughly chopped
2 tbsp toasted walnuts
sea salt and freshly ground black pepper
Method
1. In a medium saucepan heat the white wine sauce then add the cheese and allow to melt.
2. Check the seasoning. Just before serving add the rocket or spinach and the walnuts.
or Chicken in white wine sauce
4 skinless chicken breasts
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 bay leaf
6 black peppercorns
30g/1oz butter
30g/1oz flour
150ml/? pint white wine
1 free-range egg yolk
2-3 tbsp double cream
salt and freshly ground black pepper
squeeze lemon juice
2 tbsp chopped fresh parsley
Method
1. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
2. Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
3. Remove the chicken with a slotted spoon, place onto a plate and keep warm.
4. Strain the cooking liquid into a bowl, reserving 450ml/? pint.
5. Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
6. Add the white wine and bring to the boil.
7. Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.
8. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
9. Cut the cooked chicken into bite-sized pieces and add to the sauce.
10. To serve, spoon out into warmed bowls and garnish with chopped parsley.
Add: 1 c. sour cream 1/2 c. white wine 1 tbsp. chopped parsley 1 tsp. salt 1 tsp. paprika Dash black pepper
Heat and pour over chicken. Serve over hot rice.
here is a quick tip...........
in a plastic jug
put 1/2 pt milk
cup of wine
1 oz butter
1 oz flour............ just mix up a little then put in micrwave........after 2 mins take out and whisk real well.with a blender if u have one............put back in oven for 3 -5 mins and keep whisking in between to see it go thick..........that way u have no messy pans..........
Try using shallots, white wine, heavy cream, and a little chopped basil. Let it reduce down and thicken for a couple minutes.
You don't say what seasoning, but I would be careful to make sure your sauce cooks thoroughly, the "sourness" can be the alcohol in the wine. Don't cook with a wine you wouldn't drink! I usually use a dry Spanish sherry or Montilla. Bland sounds like you need more salt, or flavour such as garlic, pepper (a dash of tabasco wouldn't hurt) and oregano.
1 cup heavy whipping cream
3/4 cup white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
whisk in flour to cream and add to CLEAN PAN not the one you been cooking the fish in...add salt parsley and white wine.
WATCH THIS PAN! warning will robinson this will look fine when cooking but at the last minute will break...boil over...blow up the stove all of the above..
use MEDIUM heat and cook thoroughly don't walk away this should take 6 mins max from start to finish.
Creamy White Wine Sauce
INGREDIENTS
* 1 cup heavy whipping cream
* 3/4 cup white wine
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried parsley
DIRECTIONS
1. In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
2. Reduce heat to low and simmer until thickened.