Does anyone know of a white wine sauce recipe that doesnt consist of any type of cream??

Answer 1

These all have butter, but no heavy cream, 1/2 & 1/2 or milk: I hope that's what you mean...?

Basic White Wine Sauce

2 tbsp. butter
1 tbsp. chopped onion or shallots
1 1/2 tbsp. flour
1/2 cup chicken stock
1/2 cup wine
salt
Instructions

In a small pan, melt butter. Add onion and fry until golden. Add flour and stir until smooth. Stir in gradually chicken stock and wine. Serve.

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WHITE BUTTER WINE SAUCE

3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley

In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
Allow to cool. Stir in parsley.

Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.


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WHITE WINE SAUCE:

2 tsp. cornstarch
1/2 c. white wine
1/4 c. butter, melted
1/4 c. apricot preserves

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White Wine and Lemon Sauce

1 tablespoon Meyer Lemon Olive Oil
1 shallot (other onion can be substituted in a pinch) -- roughly chopped
1/2 cup white wine
2 tablespoons butter
1 tablespoon fresh parsley
1/2 lemon

In a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heat

Sauté shallots until softened and beginning to color, about 1 1/2 minutes

Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.

Whisk in butter and parsley -- and a squeeze of half a lemon

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Answer 2

Salsa Fra Diavolo Yield: 2 1/2 quarts

3 tablespoons olive oil
5 anchovy filets
2 teaspoons crushed red pepper
2 teaspoons minced parsley
1 teaspoon basil
1 teaspoon salt
2 cups red wine
8 cups tomato puree
Heat the olive oil in a heavy-bottomed saucepot. Add the anchovies and hot pepper; sauté for two minutes, breaking apart the anchovies with a wooden spoon. Stir in the parsley, basil, salt and wine, bring the liquid to a boil and lower it to a simmer. Cook the wine for approximately 10 minutes over medium heat, or until the wine has reduced by three-fourths.
Stir in the tomato puree, bring the liquid to a simmer. Cook the sauce for a half-hour stirring often. If the sauce becomes too thick, thin to a desired consistency with water or stock.

Beurre Blanc Yield: 1 1/2 cups

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 pound chilled unsalted butter, cut into cubes
Combine the white wine, white wine vinegar, shallots, salt and pepper in a small heavy skillet. Bring the liquid to a boil, then lower it to a simmer. Cook the reduction until approximately 1 tablespoon of the original amount of liquid remains.
With the skillet still over the heat, add the cubes of butter a couple of pieces at a time. Shake and stir the pan constantly while the butter is being added to encourage emulsification. As the pieces melt and emulsify into the sauce, add another piece or two until all of the butter has been added.

When the last piece(s) of butter have been added to the sauce, and are almost melted, remove the pan from the heat. Continue to stir and shake the pan until all of the butter has been incorporated into the sauce. If desired, strain the sauce through a fine mesh or muslin colander and serve at once.

Answer 3

Don't know what you mean with "any type of cream"! So here is a creamy one with butter and a zesty one below.

Sauce Holandaise


2 Tbs. lemon juice
1 shallot
2 fresh tarragon or dill sprigs
1 1/4 litre white wine (dry is best, like Sauv Blanc)
4 oz (110 g) butter
salt and freshly milled white pepper
2 large egg yolks

Put the finely chopped shallot, the finely chopped herbs, the wine and the lemon juice in a pan and reduce over med. heat to ca. 2 Tbs. let it cool for 1 minute. Pour into whisking bowl over a pot of simmering water. The water should not touch the bowl.

Melt the butter and remove all foam from the surface, until it's clear.

Whisk the yolks and pour into the whisking bowl - keep stirring, they should stay liquid!!

Now veeery slowly add the molten butter to the yolk/wine mix, spoon by spoon, mixing continually. Don't let it get too warm, otherwise your yolks will curdle.


Zesty Gherkin Salsa

1/2 liter white wine (Sauv Blanc or Pinot Gris)
8 chopped cornichons
50 g butter
1 chopped large onion
1 tablespoon plain flour
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
salt and freshly milled black pepper

In a small saucepan melt the butter and soften the onion in it over a medium heat for 5 minutes, then stir in the flour and gradually add the wine, a little at a time, stirring after each addition until you have a smooth sauce. Turn the heat down to a low setting and let the sauce simmer for 10 minutes.

Towards the end of the cooking time, stir the chopped gherkins, parsley and lemon juice into the sauce, then taste and season with pepper.

Great with Salmon steaks!

Answer 4

White Wine and Lemon Sauce

1 tablespoon Olive Oil
1 shallot (other onion can be substituted in a pinch) -- roughly chopped
1/2 cup white wine
2 tablespoons butter
1 tablespoon fresh parsley
1/2 lemon

In a sauce pan, heat 1 tablespoon of the Olive Oil over medium heat

Sauté shallots until softened and beginning to color, about 1 1/2 minutes

Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.

Whisk in butter and parsley -- and a squeeze of half a lemon and serve.

Answer 5

all you really need for a sauce is a "reduction" of the pan drippings from your meat. if you choose to not add cream, that is fine...

fry your meat in a skillet, allowing some of the browned drippings to stay in the pan- make sure to season your meat heavily... after you are finished cooking your meats, remove them from the pan and splash some wine of your choice in (about 1 cup)- stir well and turn down the heat after all pan drippings are off the sides and in your juice- allow to simmer fast until it has reduced by 1/2 - if you want it to be thicker, this is the point where you may thicken it-- take 2 tbsp cold butter and 1 tbsp flour, mix with your fingers until flour is completely mixed into the butter- drop into your broth as it is boiling and it will not only thicken, but get richer as you are adding butter... this does not thicken your sauce to a gravy like consistancy- but a thinner sauce-like texture. just be sure it boils for about 1 minute after you stir in the butter/flour mixture.

this is the basic recipe-- at this point IF YOU WANTED TO, you could add 1/4 cup heavy cream and serve--

can be served as is without the cream, also

Answer 6

Try using a cornflour white sauce, then stir in anything extra. Make with either skimmed or semi-skimmed milk for low fat.
Cornflour white sauce in just one and a half tbsp cornflour in a little of the milk from a pint. Put rest on heat. When near to boil, add cornflour mixture and stir til boiled. I use this recipe as a base, then add other things to taste ( cheese, wine, parsley)

Answer 7

Wine is just a kind of fruit juice. You can use any juice thinned with water and a bit of lemon or vinegar as well suggested in another answer. You might just improve the recipe. I would never just leave it out as the consistency can change. I always cook with wine and find it adds a lot of flavor.

Answer 8

Just sautee some garlic and onion until transluscent and just starting to brown, add 1/2 cup of chicken/beek/veg stock. add a 1/2 c. of white wine and simmer for a few minutes to get rid of the alcohol. (Add mushrooms if you like them!) Dot in a few pats of butter at the end if you want it really tasty and smooth and shiny. Perfest for fish or veggies or chicken.

For fish and chicken, start the with veggies, then brown the meat in the same pan, then add the wine and stock and cook through. Add fresh herbs at the end if you have them.

Answer 9

you can do
garlic, shallots, parsley, butter, capers, lemon
some chicken stock and white wine,
*** sautee all ingredients in butter then add liquids and bring to a quick boil, reduce heat let simmer & reduce. if you want it to thicken add a bit of cornstarch or more butter; this ofcourse since you are not using any cream

Answer 10

Use flour & butter as your thickening agent. Take 3/4 cup of butter & half a cup of flour. Set on medium heat & blend through completely. Until its fully cooked... It will be a golden color. use this cooked pasta as your thickener add chicken sock & white wine as desired. Make sure the flour is cooked before you add anything to it so it doesnt taste chalky.