White Wine Sauce

White wine sauce is a common sauce used for chicken, pork and seafood. With a rich, yet delicate flavor, this sauce allows the tastes of more subtle foods to be distinguished from the sauce. White wine sauce also partners well with a wide variety of additional ingredients, allowing chefs to make unique sauces for dishes without many issues finding flavors that compliment the sauce and dishes the sauce is served with.

Basic Ingredients for White Wine Sauce:

Heavy Whipping Cream*

Milk*

White Wine

All-Purpose Flour

Salt

Parsley

* Milk may be substituted for Cream or vice versa, depending on how heavy a sauce you desire.

Optional Ingredients for White Wine Sauce:

Butter

Mushrooms

Onions

Garlic

Thyme

Oregano

Basil

Peppers

Ginger

Lemon

Rosemary

Preparation:

If using peppers or onions, or any other herb that may require cooking prior to being used in your sauce, these should be dealt with before you begin heating your cream. As white wine sauce requires a careful eye, you will want to make certain that you can devote your full attention to the sauce to prevent the cream or milk from scorching.

Like many cream or milk sauces, white wine sauce can be either light or rich depending on the cook time and the types of cream or milk used. A small amount of butter can be used to form your flour into a rue for a slightly nutty taste to your sauce. Arrowroot can also be substituted as another thickener for a slightly different flavor than standard flour.

When using additional ingredients, you will want to take care that you do not accidentally curdle the milk or cream. Using a small amount of lemon can be done if you're careful. As lemon can curdle milk or cream, you will have to add small amounts gradually, or substitute with an herb with a lemon flavor.

Like with many other sauces, white wine sauce tastes best when you use fresh ingredients. Rinse and chop all fresh herbs you plan on using in advance, as this will allow you to systematically combine the rest of your ingredients.

Jarring:

White wine sauce can be jarred. Prepare your jars by boiling them in water for at least ten minutes to sterilize them, then add your fresh sauce to the jar, allow to cool, and refrigerate. This type of sauce can also be frozen. If you freeze your sauce, make certain that the jar and sauce has completely cooled before putting it into the freezer.

Frozen cream sauces should be thawed in the refrigerator and carefully warmed in a saucepan to preserve its flavor and texture.