Creamy White Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 26 oz container Seafood Stock
1/3 cup dry white wine
1 cup heavy cream
1 Tbls flour
1 Tbsp butter
Salt and pepper, to taste
Lemon juice, to taste
Mushroom Sauce
2 Tbsp butter
1 Tbsp lemon juice
1 cup sliced mushrooms
1 recipe White Wine Sauce
In a heavy-bottomed frying pan, melt the butter over medium heat. Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.
Stir into the White Wine Sauce. Serve right away
Herb Seafood Sauce
This creamy herb sauce can be served with fish and seafood dishes.
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh tarragon
1 recipe White Wine Sauce
In a heavy-bottomed saucepan, bring the White Wine Sauce to a simmer. Stir in the fresh herbs and serve right away.
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Directions: |
Directions:In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep warm.
In a separate saucepan, simmer the wine 5 min. Add the seafood stock to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes.
Whisk the flour into the warm cream and let it simmer 2-3 min until the stock/wine mixture is ready. Stir the warm cream into the stock/wine and bring it back to a simmer for just a moment.
Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. |
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Personal
Notes: |
Personal
Notes: The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It's also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Mushroom Sauce, the Shrimp Sauce or the Venetian Sauce.
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