Creamy wine sauce
This is an example of a starch-thickened sauce. In this case the reduction is needed to concentrate flavors, since the added starch reduces the intensity of wine flavor. The combination of cream and starch results in a very creamy sauce.
- 2 c white wine
- 1 c chicken broth
- 1 t butter
- 4 T cream
- 1 t cornstarch
Heat wine to a gentle boil in a saucepan over medium heat.
Boil until wine is reduced to about one quarter cup, about 15 minutes.
Add chicken broth and boil until again reduced to one quarter cup, about 10 minutes.Stir in butter.
Make a paste of the cornstarch and cream together.
Stir cornstarch and cream into the wine reduction and continue to cook, stirring vigorously, 2 minutes or until desired thickness is reached.
The white wine sauce is delicious with fish and capers. Made with red wine, this sauce is sublime with a top quality steak.