Whitewinesauce Recipes

Steps:

• Pour the olive oil into a 4 to 5 quart saucepan over medium heat.
• 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 inches.
• Slowly pour in the chicken broth while you continue to stir.
• Simmer, uncovered, for approximately 1-2 minute, or until the taste of alcohol is no longer present in the sauce.
• Be sparing with the salt and pepper. It�s better to underseason this sauce, because you will season it again in the sauté pan.
• 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.

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

Steps:

• Combine the cream, wine, flour, salt and parsley in a medium saucepan over medium high heat. Now blend all together take to a boil.
• Next, decrease heat to low and simmer till thickened.

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Steps:

• Fry the chopped onions in the oil in a frying pan until soft.
• Next add the stock to the pan along with the white wine and simmer for 10 minutes.
• Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness is achieved.