White Wine SauceThis 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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