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Monday, July 20, 2015

My White Wine Sauce.

Looks a lot like it. But... I don't have a gas stove. Yet.

This sauce is in some of my upcoming recipes and is a versatile sauce. It's an excellent base sauce - you can add things like mushrooms, bacon, or both to it for something unique, and it stands quite well on it's own. I use it mostly for my herb stuffed chicken, but I also like to add a bit of cream to it for use in Chicken Cordon Bleu. Enjoy!

You'll need:
1/2 onion, finely chopped
2/3 cup of chicken stock (keep another cup or so aside to replace while reducing.)
1/4 cup of white wine - doesn't matter what kind.
2 tbsp. butter
2 tbsp. lime juice
3 cloves of garlic, pressed
2 tsp. chives, chopped
1 tsp. sugar
dash of salt and pepper

Melt butter in a pan. Add garlic, onion, and sugar and sauté until translucent (the sugar helps add caramelization to the onions.) Add all the remaining ingredients except the chives and and let simmer for awhile. As the moisture reduces, add a little more stock to bring it back to the desired amount. This will intensify the flavor.

Just before the sauce is ready to serve, turn up the heat to medium, and when it begins to bubble, add a mixture of one part cornstarch to three parts water, a little at a time, until you reach your desired consistency. Add the chives, remove from heat and let sit for a moment before serving.

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