White Wine-Herb Sauce Recipe - Cooking Index
White Wine-Herb Sauce Recipe - Cooking Index
| 4 cups | 948ml | Low-sodium or unsalted |
| Chicken broth or stock - (32 oz) | ||
| 2 | Shallots - minced (large) | |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh thyme, sage or rosemary |
| 1 cup | 237ml | White wine |
| Sea salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 tablespoon | 15ml | Very cold unsalted butter - (optional) cut into |
| Small bits | ||
| 1 tablespoon | 15ml | Chopped Italian parsley - (to 2) |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.