Hi Everyone,
I don’t know about you but I love a great sauce and I love white wine, so how about combining the two?
Here are a few tips to help you achieve a wonderful White Wine Sauce. Let me know what you think.
White Wine sauce is commonly used for chicken, seafood and pork. With an ample, yet fragile flavor, this sauce permits the tastes of more delicate foods to be identified from the sauce. White wine sauce also works well with a extended variety of further ingredients, permitting chefs to make unique sauces without many issues. This allows them to find flavors that compliment the sauce and of course the dishes the sauce can be served with.
Basic Ingredients for White Wine Sauce:
Milk or Thick Whipping Cream*
White Wine
All-Purpose Flour
Salt
Parsley
* Milk may be substituted for Cream or vice versa, depending on how thick you require the sauce.
Optional Ingredients for White Wine Sauce:
Onions, Butter, Thyme, Mushrooms, Basil, Garlic, Ginger, Rosemary,
Oregano, Peppers, Lemon
Preparation:
Whenever using onions or peppers, or any other herb that might need cooking before being used in your sauce, this should be done before you commence heating your cream. As white wine sauce needs careful watching, you will need to make sure that you can give your full attention during this stage to stop the cream or milk from scorching.
The same as many creamy sauces, white wine sauce can be made light or thick depending on the cooking time and the types of cream or milk used. A modest amount of butter can be added to form your flour into rue for a slightly nutty taste. A good substitute is Arrowroot which can also be added as another thickener to give a slightly different flavor than standard flour.
If you use additional ingredients, you will need to take care that you do not unintentionally curdle the milk or cream. The most difficult extra ingredient is lemon because this can curdle the milk. Just add small amounts gradually or maybe use a herb with a lemon flavor.
As with many other sauces, the taste of white wine sauce is best when you use fresh ingredients. Fresh herbs should be rinsed and chopped in advance. You will find it easier if you prepare everything first, then you can concentrate on adding, blending and mixing all your ingredients.
Storing:
White wine sauce can be stored for future use, but before refrigerating make sure the sauce has been allowed to cool. Also make sure that containers are cleaned thoroughly before use. This type of sauce can be frozen, but make sure it has completely cooled before putting it in the freezer.
Sauces used from frozen should be thawed, preferably in the refrigerator and carefully warmed in a saucepan. This will help to preserve its flavor and texture.
’till next time,
Matt.
It’s available as a downloadable ebook, and wait for this….. She’s also throwing in for good measure an Audio version which you can also download and listen to on the computer or burn it to CD or you can even put it in your IPod.