How do you make a white wine sauce which is suitable for serving with chicken/fish?

Question

I have half a box of sauvignon blanc wine which I don't want to drink. I would like to make a sauce with it and freeze it for using later.

Answer 1

Hi,
the trouble with any of the sauces listed is they will not freeze. White sauces of any kind do not freeze well! You might be better off pouring the wine into ice cube trays and freezing. You can then pop one or two into sauces that you russle up at a later stage.
i know this is not what you want to hear, but any sauce with cornflour is not going to be great frozen, same for any with cream!
i would make a sauce by using the pan after cooking fish or chicken. Remove the meat/fish. Add a pat of butter, pour in a little wine, and then add some cream! Flavour with herbs of your choice and gently bubble to thicken...
Delicious! Depending on the herbs it can taste very different, so perhaps fennel for fish? Or dill?
How about garlic for chicken? You can chuck in whatever you fancy it will all work!

Good luck!

Answer 2

As said above, white wine sauces don't freeze well so freeze the wine instead and then use the wine to make this sauce:
Chop some onions and cook until soft. Add some garlic and white wine. Reduce the wine then add some double cream. Allow the cream to come to the boil then add some fresh or dried tarragon. Add salt and pepper as desired. Goes great with chicken or fish.

Answer 3

Ingredients:
2 tablespoons flour or cornflour (cornstarch)
Half pint (300 ml or one and a quarter cups, scant) sweet white wine
1 oz (25g or quarter stick) butter
2 tablespoons brown sugar
Grated peel of one lemon
Method:
Mix the flour and wine thoroughly and then heat to boiling point, stirring well until it is thick and smooth. Simmer gently for five minutes, stirring from time to time. Chop the butter into small pieces and add to the sauce and then add the sugar and finely grated lemon peel and stir until the butter and sugar have all dissolved.

Answer 4

First you need to make a roux, to do this use equal amounts of plain flour and margarine or butter. Use 2oz margarine and melt in a saucepan at this stage you can add a finely chopped Shallot, simmer until the shallot is soft, then add 2 oz plain flour and stir. Slowly add 3/4 pint of milk and 1/4 pint of wine. Keep stirring until smooth and hot. season and serve.

Answer 5

Bernaise Sauce

Ingredients:
2 T White wine vinegar
1/4 c Dry white wine or vermouth
2 T Tarragon leaves chopped
2 Shallots, minced
3 Egg yolks
1/3 c Butter
1 x Salt and pepper to taste

Instructions:
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper.