White Wine Sauce Recipe

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We have quite a few visitors finding the site looking for information about White Wine Sauce so this article is here to help them out. We have a similar article about Red Wine Sauce on our sister site.

In addition to complementing meals white wine is also a fantastic base for making tangy sauces that bring out rich, subtle flavours. This handy guide to cooking with white wine will transform everyday meals into gourmet dishes with a quick and simple recipe that anyone with a corkscrew can make.

The first step towards making a white wine sauce is selecting a wine. Though the wine need not be top shelf quality, it is important to use a wine that is drinkable at the very least. Avoid using “cooking wines” as they tend to be of low quality and often lack the complex subtleties that make a white wine sauce enjoyable. It is also important to pair the wine with foods that will complement its flavour. It is traditionally paired with light fare such as seafood, veal, and poultry. The adage that wine should match the colour of the food applies to sauces as well. Pay attention to the sweetness of the wine as well. A sweeter wine like Riesling will complement spicier dishes while a dry wine such as Chardonnay will work better with creamier recipes.

For better results, white wine sauce should be mixed before preparing the meal and used as a base for cooking the dish. Wine sauce added too late to the dish can leave a harsh taste to the meal and will detract from the dining experience considerably. Simmer the meal in the sauce over low heat in order to evaporate the alcohol. This enables the wine to retain its natural characteristics while mingling with the flavour of the dish. White wine sauce that contains too much alcohol will overpower the taste of the other ingredients.

Here is a base recipe for a white wine butter sauce that pairs well with a wide variety of fish and chicken. It can be easily modified to meet the needs of any dish that calls for white wine:

• 200ml of white wine
• ½ an onion, finely chopped
• 3 tablespoons of butter
• A small handful of flour
• 1 teaspoon salt
• 2 medium fish fillets or boneless chicken breasts
• A dash of cracked black pepper
• 1 small sprig of dry sage

In a large skillet, mix all wine sauce ingredients over medium heat and simmer slowly. Once the ingredients are well mixed, add onion and allow it to caramelise. Once the onion begins to brown, add fish or poultry. Sprinkle cracked black pepper and dry sage over dish. Simmer meat in the sauce turning it at least twice until it is fully cooked on both sides. Serves two to three.

This dish pairs well with rice and savory vegetables like asparagus. For added zest, juice half a lemon into the sauce while the meat simmers. For a creamier dish, substitute the butter for heavy whipping cream. Substitute olive oil for butter for a lighter, Italian taste, but remember to add more spice to compensate for the flavour.

With a little experimentation, you can alter and expand upon this recipe to create scores of dishes for any occasion. Have fun, go with your instincts, and you will find yourself a master of cooking with white wine in no time at all. Bon apetit!