Yum, white sauce made with Italian wine! What more could an Italian-wine lover ask for? Ok, maybe something to go with the sauce. But first, we make the sauce!
Are you ready?
Ok, let’s go.
So which white Italian wine do you want to use? Take your pick. There’s plenty to choose from. Shall we try Pinot Grigio? Or how about Chardonnay?
Made up your mind?
Good.
Now let’s make some sauce!
What you’ll need:
white flour
Chicken stock (optional)
Olive oil (extra virgin)
Black pepper
Salt
Parsley (optional)
and, of course, white wine!
Grab a saucepan, set your cooker at medium heat. Pour a half cup of olive oil into the pan. Then add a half cup of flour and stir until you get a pasty consistency.
Turn the heat down and gradually add 1 cup of wine. As you’re adding the wine, you’ll notice the mixture will start to thicken. Take the pan off the cooker and continue stirring until all of the wine has been mixed in.
Then, while still stirring the mixture, slowly add 4 cups of chicken stock. Put the sauce back on a low heat (open cover) and allow to simmer for about an hour or so.
Add parsley, salt, pepper.
You might choose to add some garlic too – it’s up to you. The key is to experiment each time you make this sauce to achieve your ideal taste.
The beautiful thing about white wine sauce is that it complements rather than dominates any food you have with it. So pour it over chicken, salmon, vegetables, pasta, beef, etc.
You may choose to prepare a larger quantity of the sauce, then freeze them in small packs to be used whenever you need it. Alternatively, you could just make the sauce each and every time as the procedure of making it can be quite therapeutic!
(image by: basheertome)
[...] so did you try out the Italian white wine sauce recipe shared in the previous post? If you did, how was it? Don’t worry if it didn’t come out the way you expected it to – [...]
I followed the instructions exactly as they were written except that instead of real chicken stock I used chicken bouillon. The sauce turned brown and smelled burnt way before it ever got pasty, even on medium heat. It tasted burned to. Not terrible but not something I’d want to put on food. My dogs will love it on theirs. I don’t know how I burned it yet it never thickened. It’s my first time attempting a wine sauce so it’s no surprise that it wasn’t perfect but the part that puzzles me is that my stove usually cooks slow so by staying on medium, as directed, shouldn’t have burned it and if I burned it, it seems like it should have at least thickened. Oh well, at least I had a good marinade so it didn’t ruin anything but it’s still discouraging.
Hi! Are you sure you put the correct amount of flour, oil and wine? Maybe you added too much wine, or did not stir enough…
I made this. I used Swanson’s chicken stock (lower sodium). Otherwise, followed the instructions to a T. Added a little garlic while reducing, some salt and pepper, and some rosemary. My wife loved it. Went very well with our pasta and scallops.