White Wine Sauce
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- Опубликовано: 17 июн 2011
- This is my interpretation of a basic white wine sauce which I use as a base for a lot of dishes; risotto, pasta, lasagne, moussaka to name a few...
You will need:- shallots, onion, butter, fresh thyme, white wine, double cream, crème fraiche, vegetable bouillon, flour, vegetable oil
Firstly finely chop the four shallots and the half an onion and then sweat them for 5 minutes in a pan with a little butter and oil, you can also add your sprigs of fresh thyme at this point.
After 5 minutes remove the pan from the heat and then you add half a bottle of white wine; return to the heat and reduce the sauce by half. This takes approximately 15-20 minutes.
To this reduction you can then add a pinch of ground black pepper, 250ml of vegetable bouillon and 800ml of double cream/crème fraiche combined (400ml of each); bring back to the boil and then simmer for 10 minutes.
Remove from the heat and then pass the mixture through a sieve to remove all the onions and thyme etc. Return the sauce to the pan and now you can thicken the sauce to your required consistency using a beurre meunière (this is a 50% butter, 50% flour mixture) or cornflour is equally as good mixed with a little water. Add the mixture gradually, whisking it in each time, the sauce has to be brought back to the boil for the thickening process to be effective.
If you don't want to use the sauce immediately you can cool it down for an hour and then cover and store in the fridge for 2-3 days.
Et voila! A tasty base sauce for many home-cooked favourites!
For more info, tips and recipes please visit www.steflechef.com
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![EASY WHITE WINE SAUCE - Cooking With Wine [Chicken, Pasta, Seafood, and Veggies]](http://i.ytimg.com/vi/S33mFQPpdWk/mqdefault.jpg)
This is hands down the best white wine sauce tutorial. I've watched a lot and this one uses the proper amount of reduction and flavour. This is the only one to sweat onions off at the start with dry thyme. I made this and can say it was beautiful. Well done, chef!
Damn, I wish I had come here first. After watching about 10 videos this is what I’ve actually been searching for. Thanks!
I tried this recipe and it was amazing. Thank you very much.
Dude, I love your technique and approach. Reminds me of how I grew up cooking.
I'm so glad that you are back! Btw, I enjoyed this video--and as always when I watch you--I learn something new. Thank you!
Just made this sauce.
Wife loves it!
Merci!
Pure class. Keep it coming
Your intro is louder than everything!!!
Still great video though
that was perfect, good job.
mmmm nice I'm. going to try this.looks good
@rushtoqueue Many thanks for your comment, glad the sauce worked well for you! I promise you it isn't the kitchen from American Psycho but I shall watch that film again with interest now! All the best Stef le Chef
Looks Good!
love this !!
Merci very much 👍
Hi there,
Thanks for your comment, glad you like the receipe, i understand your problem, my suggestion to you will be to try to find 250ml little bottles, may supermarkets store them, cause yes once you open a normal size bottle usually it needs to be used within a few days.
Sorry can`t be more help, i hope that helps.
All the very best.
Stef
This is by far the easiest way to make it
Thank you 😊
thanks for the post, nice looking sauce, i've saved the video for later and will give it a try, im surprised by the amount of wine, but ill try it anyway.
AMAZING tried it today............
Also, I did a chicken, mushroom and penne pasta with this white wine sauce!
My favorite
Thank you 🙏
Hi There indeed it will, this is only my interpretation,happy cooking and thanks for posting.
Stef
thank you chef
Thanks for a informative article, here are a few more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - never straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local pubs or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take 2 years to mature. As a general rule, maybe try a bottle after 5 or 6 months. If it tastes harsh, leave the rest for at least another six months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it 3 years later. The next year it was even better!
(I learned these and why they work from Pavas Grape Plan site )
Great video. I used this recipe this weekend and it was very good. Thanks for posting. On a side note, your kitchen reminds me of the cinema rendition of Easton Ellis' novel "American Psycho" with Christian Bale.
Thank you so much chef
Hello sorry just saw your comment !!
You are welcome 🤗
@HapiMrs Thank you for your kind comments, sorry I have been away for a while but have lots more videos coming up soon - I hope you enjoy them! All the best Stef le Chef
for these ingredients how much butter & flour to make the beurre meuniere? would 50g of butter and 50g flour be adequate?
Thank you Chef, please make more videos
More to come!
Is the paste you made cooked a bit before or just raw flour and butter.
Hello, I love this sauce on fish and scallops but, can You post the recipe on screen please; great video congrats. ...!!!
@265Dasha merci beaucoup for your comment .Stef
@RENEDU2 Merci bien pour votre commentaire Good luck with it! Stef
About right I’ll have the rest lmao 😅
Wonderful recipe. Here is my prob. I am diabetic, I can use wines for an ingredient in recipes but I dare not be drinking it straight. So, if open a bottle to use in cooking the remainder is liable to go to waste. What kind of wines can be kept open for any length of time & not be ruined?
Can I use half and half instead of whole cream if I don’t want it to be so high in fat?
WIll this recipe work fine with just double cream rather than a mixture of cream and creme fraiche?
How can I use this for chicken breast? Thank you for your help
Thank you chef. I made this recipe tonight with my wife and i must say. Absolutely fkin delicious mate...!
Nice one cobber
What kind of cream are you using? I tried the recipe with several kinds of cooking creams and they tend to curdle when I add them to the wine.
I know I 'm 2 years 2 late, but what I do is melt 1/3 cupp of butter, and mix it with 3/4 cup of milk. Afterwards, just store it in the fridge. It's a well known way to make a cream substitute.
Iron Condor wine might just not be reduced enough
Nice sauce
I have a small question? When you boil it at the end, how come his sauce did not split?
Chandula Weerackody hot sauce, cold roux. Hot roux, cold sauce I believe
To Wiz: No butter.
Little cream?
Good recepie, but half of the cream is enough. It.s to much cream.
Can some explain to me why he strains the sauce
The straining removes the aromatics (onion, garlic, shallots and thyme in this case). Aromatics are put into the sauce to give flavour to the sauce but are not meant to be eaten. It would also depend I think on the end use of the sauce. In this case it looks like Chef Stephane is making a base white wine sauce that can be used for many dishes.
I made this same exact sauce but for my vegan friends so I used cashew milk and I also cooked down cherry tomatoes in it... So it wasn't really a white sauce but other than that he did the same things I did
You didn’t press the mixture through the sieve with the spatula. Everyday we stray further from god’s light
at this time.... add the thyme
Cooked a sauce with 2 dl white wine, 3 dl cream, 2 dl creme fraiche, stock and so on and the wine taste is awful. Very raw and strong. Don’t know how to do wine sauce 😅
Hello
So my tip is sweat shallots onions in a little butter add thyme add white wine reduce by half then add stock reduce by half again then add cream reduce by a third until it coat the back of a spoon then finish by whisking little pieces of cold butter check seasoning!!
That should do it !
Good luck 👍
@@stephanesauthier thank you so much 🙂🙌
I've been studying making good wine and found a great website called Pavas grape plan (google it if you're interested)
no reflection to the chef but that kitchen is cold looking no life to it. does not look like it's used.
its clean boy
He’s a minimalist. Nothing wrong with that.
mamamia! my veg stock is not good