Cooking Index - Cooking Recipes & IdeasWhite Wine-Herb Sauce Recipe - Cooking Index

White Wine-Herb Sauce

Courses: Sauces

Recipe Ingredients

4 cups 948mlLow-sodium or unsalted
  Chicken broth or stock - (32 oz)
2   Shallots - minced (large)
1 1/2 teaspoons 7.5mlChopped fresh thyme, sage or rosemary
1 cup 237mlWhite wine
  Sea salt - to taste
  Freshly-ground white pepper - to taste
1 tablespoon 15mlVery cold unsalted butter - (optional) cut into
  Small bits
1 tablespoon 15mlChopped Italian parsley - (to 2)

Recipe Instructions

You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results. While the bird or meat is roasting, you can reduce the chicken broth.

Pour the chicken broth or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.

Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.

Turn heat to high, then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.

Add the reduced chicken broth and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.

This recipe yields 1 cup.

Each tablespoon (without butter): 19 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 1 mg. cholesterol; 28 mg. sodium.

Source:
The Los Angeles Times, 11-17-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.