Creamy wine sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
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.
Course:
Sauce
Cuisine:
French
Servings: 2
Ingredients
- 2 c white wine
- 1 c chicken broth
- 1 t butter
- 4 T cream
- 1 t cornstarch
Instructions
-
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.
Recipe Notes
The white wine sauce is delicious with fish and capers. Made with red wine, this sauce is sublime with a top quality steak.