White wine is the basis of many sauces that go well with seafood, chicken and pasta; the simplicity of the preparation of this sauce allows you to easily adapt it to your tastes. You can cook this dressing in two variations: a light, more liquid based on butter and chicken broth; a richer and denser one, using cream and flour. Both preparations require a cooking process called "reduction": the liquids are cooked together for 5-10 minutes to concentrate the flavors.
The indicated doses allow you to prepare a sauce for 4 people.
Ingrediants
White Wine Sauce with Cream
- 120 g of whipping cream
- 180 ml of dry white wine (white sauvignon, chardonnay)
- 1 tablespoon of olive oil or 10 g of butter
- 2 tablespoons of flour 0
- 1 teaspoon of salt
- 1-3 cloves of minced garlic
- Salt and pepper to taste
- 1/2 teaspoon of herbs to taste (parsley, oregano, ground chilli, nutmeg)
- Optional: 1 small onion and 230 g of chopped mushrooms
Light White Wine Sauce
- 30 g of butter
- 180 ml of dry white wine (white sauvignon, chardonnay)
- 350 ml of chicken or vegetable broth
- 2 tablespoons of flour 0
- 2-3 cloves of garlic, minced
- 1/2 teaspoon of herbs to taste (parsley, oregano, basil)
- Optional: 1 small onion, 230 g of chopped mushrooms
Steps
Method 1 of 2: Make the Cream Sauce
Step 1. Heat the oil or butter over medium heat in a saucepan
Meanwhile, chop the garlic and dice the onion and mushrooms if you are adding them.
Step 2. Cook the garlic in the hot oil for 1-2 minutes
It must become slightly golden.
Add another knob of butter, mushrooms and onions
Step 3. Combine the white wine, cream, salt, pepper and herbs
Mix well with a whisk or wooden spoon.
Step 4. Bring to a boil quickly by raising the heat
You will see bubbles form on the surface. Do not let it boil, the sauce just needs to reach a high temperature in a short time.
Step 5. Set the cooking to medium heat and pour in the flour, stirring with a whisk
Reduce the heat and mix quickly. The sauce should simmer with a few bubbles on the surface.
Step 6. Reduce the heat and allow the mixture to simmer until thickened
You can continue to cook it for as long as you want, before serving it: the longer it will remain on the fire, the denser and richer it will be.
If the sauce becomes too full-bodied, you can add some hot broth: it will make it more fluid and preserve its flavor
Step 7. Use it to flavor your pasta dishes
The white wine sauce is particularly suitable for chicken and seafood. Here are some recipes you can try:
- Shrimp, ground red or cayenne pepper, sauteed onions and peppers.
- Chicken, broccoli and peas.
- Chicken, mushrooms and onions.
- Stir-fried carrots, onions, zucchini, lemon, ground black pepper.
Method 2 of 2: Make the Light White Wine Sauce
Step 1. Heat the oil or butter in a saucepan over medium heat
In the meantime, chop the garlic and, if you like, also the onions and mushrooms.
Step 2. Cook the garlic in hot oil for 1-2 minutes
It must be slightly golden.
Add the mushrooms, onions, another tablespoon of butter and cook for 5 minutes until the onions are slightly transparent
Step 3. Add the white wine, reduce the heat and simmer
Stir with a wooden spoon by scraping the bottom of the pan to remove any caramelized onion residues. The fire should be medium-low.
This is the "reduction" phase
Step 4. Separately mix the flour with the remaining butter
Gently knead these ingredients with your fingers and keep them aside.
Step 5. Pour the broth into the pan after the wine has almost evaporated
When the liquid has reduced to about a quarter, add the broth and bring the mixture back to a light boil.
It may be helpful to reheat the broth in the microwave before using it in the recipe
Step 6. Slowly incorporate the butter and flour mixture
Add it a little at a time, stirring constantly with a spoon.
Step 7. Now season with the herbs and let the sauce simmer for another 4-5 minutes
The more you leave it on the fire, the denser it will become.
Step 8. Serve with pasta, chicken or seafood
This sauce is very versatile and is also perfect with vegetables, white meats and fish.
If you like seafood - such as shrimp or clams - add them to the garlic at the start of the preparation so they have time to cook
Advice
- You can complete the sauce with freshly grated Parmesan and / or sauteed mushrooms.
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Wine pairing:
drink the same chardonnay you used to make this sauce. Experiment with new flavors by trying to prepare it with other dry white wines of your liking.
