How to Cook White Wine Sauce

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White wine sauce is a staple sauce for Italian and French cooking. It is the basis for seafood and pasta pairings like linguini and clam sauce, and it is the brothy, flavorsome sauce at the base of moules frites, which are steamed mussels with a side of delicately cut and fried potatoes. Another, thicker white wine sauce called a bearnaise sauce, is also made with white wine as a base, and served over grilled meats. Learning to cook a white wine sauce is essential for the culinary student: its one of the basic sauces on which greater dishes are made.

Things You'll Need

  • White wine Olive oil Garlic Chicken or vegetable stock
  • Slice four cloves of garlic very thinly. Heat the saucepan, and add four tablespoons of olive oil. Coat the bottom of the saucepan with the oil.

  • Add the garlic cloves and cook on medium-low heat until softened. Do not let the garlic brown or burn.

  • Add three ounces of dry white wine to the saucepan. Add six to seven ounces of chicken or vegetable stock, and season with salt and pepper.

  • Cover the saucepan and let it simmer for 10 minutes. Taste and correct the seasonings as needed.

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