How to Make White Wine Sauce
Heat up the oil or butter in a saucepan on medium heat., Cook the garlic in the hot oil for 1-2 minutes., Add the white wine, whipping cream, salt, pepper, and seasoning., Bring to a boil., Lower the heat to medium and whisk in the flour., Reduce...
Step-by-Step Guide
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Step 1: Heat up the oil or butter in a saucepan on medium heat.
While this heats up, mince the garlic and chop up onions and mushrooms, if desired. -
Step 2: Cook the garlic in the hot oil for 1-2 minutes.
The garlic should be slightly golden.
Add the mushrooms and onions as well, along with an extra 1/2 tablespoon of butter. , Stir everything well with a whisk or wooden spoon. , Raise the heat and quickly bring the sauce to a boil so that many bubbles are reaching the surface and popping.
Do not let the sauce keep boiling
-- you only need it to reach this temperature quickly. , Stir the flour in quickly after lowering the heat.
The sauce should be simmering, with a few bubbles breaking on the surface. , You can simmer the sauce for as long as you want before serving.
The longer you leave it on, the thicker and richer it will be.
If the sauce becomes too thick, you can add hot broth to thin it out without sacrificing flavor. , White wine sauce pairs well with chicken and shellfish in particular.
Some recipes to try include:
Shrimp, cracked red or cayenne pepper, sauteed onions and bell pepper Chicken, broccoli, and peas Chicken, mushrooms and onions.
Sauteed carrots, onions, and zucchini, lemon, cracked black pepper. -
Step 3: Add the white wine
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Step 4: whipping cream
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Step 5: pepper
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Step 6: and seasoning.
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Step 7: Bring to a boil.
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Step 8: Lower the heat to medium and whisk in the flour.
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Step 9: Reduce heat and simmer until thickened.
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Step 10: Use the sauce over pasta dishes.
Detailed Guide
While this heats up, mince the garlic and chop up onions and mushrooms, if desired.
The garlic should be slightly golden.
Add the mushrooms and onions as well, along with an extra 1/2 tablespoon of butter. , Stir everything well with a whisk or wooden spoon. , Raise the heat and quickly bring the sauce to a boil so that many bubbles are reaching the surface and popping.
Do not let the sauce keep boiling
-- you only need it to reach this temperature quickly. , Stir the flour in quickly after lowering the heat.
The sauce should be simmering, with a few bubbles breaking on the surface. , You can simmer the sauce for as long as you want before serving.
The longer you leave it on, the thicker and richer it will be.
If the sauce becomes too thick, you can add hot broth to thin it out without sacrificing flavor. , White wine sauce pairs well with chicken and shellfish in particular.
Some recipes to try include:
Shrimp, cracked red or cayenne pepper, sauteed onions and bell pepper Chicken, broccoli, and peas Chicken, mushrooms and onions.
Sauteed carrots, onions, and zucchini, lemon, cracked black pepper.
About the Author
Sharon Carter
Brings years of experience writing about home improvement and related subjects.
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