How can I make white wine sauce?

Answer 1

'hi,
using a sauce pan. Add half a a spoon full of butter.
Then half a spoon full of flour.
Heat this untill it resembles a golden ball

Then add equal amounts of whole milk and cream slowly, gently, using a wooden spoon, add half cream and milk as preferred ,stir slowly .Cook on a not too hot heat .
This is a basic white sauce .

With this you can then add the wine of your choice.. you can add...........!!!!parsley. or mushrooms..or...cheese..or......garlic..
As for spices this is a matter of taste ..salt and pepper..turmerick..this will give the sauce a yellow or orange appearance......then there's saffron....curry powder....

Answer 2

Thick White Wine Sauce

Answer 3

White Wine Sauce #1

Ingredients

(1 servings)

3 tb Butter
3 tb Flour
1/2 c Chicken stock
1/2 c Heavy cream
1/2 c Cuvee superieur white

Instructions

In a saucepan, heat the butter. Add the flour. Cook for 2 minutes. Add the liquids and simmer until thick.

White Wine Sauce #2

Ingredients

(1 servings)

4 ts Butter
4 ts Flour
1 1/2 c Chicken stock
1/2 c London chablis
1 Egg yolk

Instructions

In a saucepan, heat the butter. Add the flour and cook for 2 minutes. Add the chicken stock and wine. Simmer for 5 minutes. Remove from heat and whisk in the egg yolk.

Answer 4

WHITE WINE BUTTER SAUCE

In a sauce pan, on low heat, melt 4 tbsp.of butter, 1 tbsp.olive oil and 4 good sized clove of crushed garlic. Saute briefly until there is a bit of a sizzle and the garlic becomes yellow. Add the juice of 4 medium lemons. Add1/4 cup of dry white wine at this point and bring the heat up to medium. Reduce by stirring occasionally, if not constant so not to boil. Add a pinch of nutmeg and 2 tbsp. of chopped fresh parsley. Add a pinch of salt and white pepper if you have it. Black pepper works fine. Now taste it and it should be very flavorful at this point. This is good on just about anything except ice cream! Works the best on broiled chicken or fish.

Answer 5

White Wine Sauce
Ingredients

440ml (1 3/4 cup) heavy cream
310ml (1 1/4 cup) white wine
310ml (1 1/4 cup) chicken
15g (1 tbsp) butter
1 clove garlic, smashed
1/2 bunch chives, finely chopped
Salt & Pepper

Method

1. Melt the butter in a saucepan over low heat. Saute the chives and garlic in the saucepan, until soft.

2. Add the white wine, scrapping the bottom of the pan with your spoon.

3. Bring to boil and simmer until the liquid has reduced by half.

4. Add the stock and boil until the liquid has reduced to 1/3 cup.

5. Stir in the cream and continue to reduce the sauce until it is thick enough to coat the back of the spoon.

6. Season with salt and pepper, to taste. Serve warm-hot and enjoy!

Answer 6

Any dry white wine will work. A good rule of thumb is not to use any wine in cooking that you wouldn't drink., so stay away from anything labeled "cooking wine", they tend to be salty and poor quality. I have used Sauvignon blanc, pinot blanc and even dry vermouth. Chardonay is good if it's a heavier butter or cream sauce due to it's oaky flavor. Liebfraumilch is a decent wine at a reasonable price and dry varieties of Schmitt Söhne Rieslings would work well and are priced at around $15.00 a bottle.

Answer 7

i make white sauce and add wine very slowly into it. adding a hint of vermouth is soooo lovely. good luck

bit of flour in a pan, add milk very slowly and keep stiring. when mixed to a smooth sauce (with or without added butter) slowly add in the wine.

Answer 8

really depends what you are going to have the sauce with, but here is one recipe. I normally make the wine sauce with what I am cooking.


Creamy White Wine Sauce

1 cup heavy whipping cream
3/4 cup white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley

In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
Reduce heat to low and simmer until thickened.

Answer 9

First you get some white wine, then Hic Hic. Then you bri awoffer wottle of bine HIC

Answer 10

Add a glass of white wine to ketchup . . . voila!