White Wine Sauce

This is a basic white wine sauce that can be used on fish, seafood and chicken. You want to make sure to keep your eye on the sauce as it comes together.

5 tablespoons of unsalted butter, chopped into small pieces

1 small shallot, finely diced

¼ teaspoon of salt

¼ teaspoon of white pepper

1 teaspoon of fresh chopped parsley

¼ teaspoon of fresh chopped thyme

1/3/4 cups of chicken broth

½ cup of dry white wine

In a saucepan, melt 1 tablespoon of butter over medium high heat.

Add the diced shallots, chopped parsley and chopped thyme. Stir frequently and cook for about 1 minute. Add the salt and white pepper and stir.

Add the white wine and bring the liquid to a boil. When it reaches the boiling point, reduce to a medium heat and simmer until the liquid is reduced by half.

Add the chicken broth and bring to a boil. Reduce the heat again to medium heat and cook at a simmer until it is reduced by half in about 7-10 minutes.

Add the additional 4 tablespoons of butter, adding a couple of pieces at a time. Whisk to mix well and keep adding the additional unsalted butter pieces.

Remove the wine sauce from the heat and adjust the seasonings if necessary. Serve immediately.





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