White Wine Sauce

[Glompbot]

I need to know how to make white wine sauce.

We've got this bottle i opened but have not finished... and I want to make a sauce out of it instead of wasting a rather nice wine.

I also want to know what will go WITH a white wine sauce, chicken, but what else? And how should I cook the chicken?

[Cassa]

Potatoes, fish and brocoli/cauliflower go well, as well a mushroom risotto/pasta

[Glompbot]

Ok, chicken with brocoli on the side..
with pasta?

hm

[EvilMuppet]

Dear Sir, I am glad to hear that your studio audience disapproves of the last skit as strongly as I. As a naval officer I abhor the implication that the Royal Navy is a haven for cannibalism. It is well known that we now have the problem relatively under control, and that it is the RAF who now suffer the largest casualties in this area. And what do you think the Argylls ate in Aden. Arabs? Yours etc. Captain B.J. Smethwick in a white wine sauce with shallots, mushrooms and garlic.

But seriously:

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

DIRECTIONS:

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

[Glompbot]

Cool

Alll I need is cream.

What does it mean by 'heavy whipping cream'?

Do you know if this tastes good?

[EvilMuppet]

Just get 'whipping cream' instead of (I think its called 'pouring cream') anyway it's just thick cream. And yes.

[pliskin]

if made properly a white wine cream sauce shoudltn need thickening with flour.
the recipe given above, more closely resembles a bechamel.

finely chop 1/2 onion
butter
1/2 garlic clove chopped
200ml white wine
salt/pepper
500ml cream

in a small pan melt 20 gm butter, when warm add onion/garlic. use a small pinch of salt /pepper
cook slowly until the onion goes translucent. if the heat is too high the onion will burn.
when cooked add white wine. reduce the white wine by 2/3rds.
when this is done add the cream . slowly simmer the sauce till reduces by 1/3. as the cream reduces the sauce will thicken
if need be, u can strain the garlic and onion out.

this sauce can be used on seafood / chicken / as a base for pasta sauces../ saute mushooms b4 u addd the wine and this can also be a great sauce for beef as well

i have tried to keep this as simple as possible

[Glompbot]

I'll try that one tomorrow or tuesday :D