White wine forms the basis of many sauces that go well with seafood, chicken and pasta, and the simplicity of the sauces makes it easy to customize your taste buds. White wine sauces are generally of two types: lighter, lighter sauces made with butter and chicken stock and richer, thicker sauces that use cream and flour. Both sauces require a process known as "reduction," which cooks the entire liquid for 5-10 minutes to bring the flavors together.
This recipe makes enough sauce for 4 people.
Ingredients
White Wine Cream Sauce
- 1 cup (120 g) heavy cream
- 3/4 cup (180 ml) dry white wine (Sauvignon Blanc, Chardonnay)
- 1 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1-3 cloves of garlic, chopped
- Salt and pepper to taste
- 1/2 tsp of your desired seasoning – parsley, oregano, red chili flakes, nutmeg
- Choice of 1 small red onion, 227 gr mushrooms, chopped
Light White Wine Sauce
- 3 tbsp butter
- 3/4 cup (180 ml) dry white wine (Sauvignon Blanc, Chardonnay)
- 1 1/2 cups chicken or vegetable stock
- 2 tbsp all-purpose flour
- 2-3 cloves of garlic, chopped
- 1/2 tsp spices you want – parsley, oregano, basil
- Option: 1 small onion, 227 g mushrooms, chopped
Step
Method 1 of 2: Making Creamy Sauce
Step 1. Heat the oil or butter in a saucepan over medium heat
While waiting for the oil to heat up, mince the garlic and chop the onion and mushrooms, if desired.
Step 2. Cook the garlic in hot oil for 1-2 minutes
Cook until the garlic is slightly golden.
Add the mushrooms and shallots, along with the additional 1/2 tbsp butter
Step 3. Add white wine, heavy cream, salt, pepper and seasonings
Stir everything until combined using a stirrer or wooden spoon.
Step 4. Bring to a boil
Turn up the heat and quickly bring the sauce to a boil so that many of the bubbles reach the surface and pop. Don't let your sauce simmer – you just need to get to this temperature quickly.
Step 5. Reduce the heat to medium and add the flour while stirring
Add the flour and mix quickly after reducing the heat. The sauce will boil, with a few bubbles popping on the surface.
Step 6. Reduce heat and simmer until thickened
You can simmer the sauce for as long as you want before serving. The longer you boil it, the thicker and richer the sauce will be.
If the sauce gets too thick, you can add hot stock to thin it out without losing the flavor
Step 7. Apply the sauce over the pasta dish
White wine sauce goes well with chicken and scallops. Some recipes you can try include:
- Shrimp, red chili flakes or cayenne pepper, stir-fried shallots and paprika
- Chicken, broccoli and peas
- Chicken, mushrooms and onions
- Stir-fried carrots, onions and zucchini, lemon, black pepper flakes
Method 2 of 2: Making a Light White Wine Sauce
Step 1. Heat the oil or butter in a saucepan over medium heat
While waiting for the oil to heat up, mince the garlic and chop the onion and mushrooms, if desired.
Step 2. Cook the garlic in hot oil for 1-2 minutes
Cook until the garlic is slightly golden.
Add the mushrooms and shallots, along with a tablespoon of butter. Cook for another 5 minutes, or until the onion is translucent (slightly translucent)
Step 3. Add the white wine and reduce the heat to a simmer
Use a wooden spoon to stir and scrape the onion pieces from the bottom of the pan. Use medium-low heat.
This is the "reduction" stage
Step 4. Mix flour and remaining 2 tbsp butter in another dish
Use your fingers to slowly mix the flour and butter. Set aside.
Step 5. Put the stock in the pot after the wine has almost evaporated
There should be only a small amount of wine left in the pot – about a quarter. Add stock and bring the liquid back to a boil.
You can preheat the stock in the microwave before adding it to the mixture
Step 6. Stir the butter/flour mixture slowly
Add the butter little by little, stirring continuously using a spoon.
Step 7. Add the spices and let the sauce simmer for 4-5 minutes
The longer the sauce simmers, the thicker the sauce will be.
Step 8. Serve over pasta, chicken, or scallops
This sauce is very versatile, and goes well with vegetables and chicken or fish.
If you want to add shrimp or scallops to the sauce, add the garlic while cooking as well
Tips
- Add grated fresh Parmesan cheese and/or stir-fried mushrooms to the sauce if desired.
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Companion Wine:
Drink the same Chardonnay wine you used to make this white wine sauce. Experiment with other dry white wines to come up with the perfect white wine sauce!
