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Recipe for BASIC white wine sauce?

Posted in: Grape Growing by admin on June 20, 2010

I am making a white wine sauce to go with chicken sausage, penne, and broccoli florets. I know there is a receipe that includes the following ingredients: Dry White Wine, Flour, Chicken Broth, Olive Oil, Salt & Pepper. However, i can’t find this exact recipe, so I don’t know how much of each ingredient to put in. (These are the only ingredients I have at home, and need to make this sauce quickly). Anybody know the exact recipe?

Makes 5 to 6 cups

1/2 cup extra virgin olive oil
1/2 cup unbleached white flour
1 cup dry white wine
4 cups chicken broth
Salt and freshly ground black pepper to taste (see note)

Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.

NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan.

NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

Comments

2 Comments
  1. Blondie24

    Makes 5 to 6 cups

    1/2 cup extra virgin olive oil
    1/2 cup unbleached white flour
    1 cup dry white wine
    4 cups chicken broth
    Salt and freshly ground black pepper to taste (see note)

    Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.

    NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan.

    NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

    References :
    http://www.chefsilvia.com

    Comment by Blondie24 on June 20, 2010 at 9:41 pm

  2. Jen

    WHITE BUTTER WINE SAUCE

    3 shallots, finely minced
    1/4 cup white wine vinegar or muscatel wine
    4 tablespoons butter
    Pinch of salt (to taste)
    1/2 teaspoon freshly chopped parsley

    In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
    Allow to cool. Stir in parsley.

    Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.

    Simmer five minutes.

    Serve with fish.

    OR

    WHITE WINE SAUCE

    Delicious with poached fish, in a seafood casserole, or as a base for fish chowder. 1/2 c. flour 4 c. clam juice 1/2 c. half & half 1 egg yolk 1/4 c. white wine 1 tsp. chopped onions
    Melt butter in saucepan; add chopped onions. Add flour, stirring until mixture is well blended, about 3 minutes. Add heated clam juice; bring to a boil. Add half and half and bring to a boil again, stirring constantly.

    Add white wine; simmer for 20 minutes. Remove from flame; add egg yolks and whip well. Add lemon juice; taste for flavor. Strain through a sieve. Makes about 4 1/2 cups.

    Variation: Bonne Femme Sauce (White Wine Sauce with Mushrooms) : To 4 cups prepared white wine sauce, add 1/4 pound sliced, sauteed mushrooms. Serve with poached fish, seafood. Makes about 4 cups.

    JM

    References :

    Comment by Jen on June 20, 2010 at 10:16 pm