Prep 10 mins
Cook 1 hr
A nice, simple recipe that anyone can make. I found it a about a few months ago and have made it several times and it came out perfect everytime.
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup unbleached white flour
- 1 cup dry white wine
- 4 cups chicken broth
- salt & freshly ground black pepper
- Pour the olive oil into a 4 to 5 quart saucepan over medium heat.
- Add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste.
- Reduce the heat and slowly add the wine; the mixture will start to thicken quickly.
- Continue to stir and remove from the heat, if necessary, until all the wine has been mixed inches.
- Slowly pour in the chicken broth while you continue to stir.
- Simmer, uncovered, for approximately 1-2 minute, or until the taste of alcohol is no longer present in the sauce.
- Be sparing with the salt and pepper. Itï¿½s better to underseason this sauce, because you will season it again in the sauté pan.
- If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.
I just found this recipe today on Chef Sylvia Bianco's Simply Saute web site. I was going to post it, but here it is! I had a bottle of opened leftover white wine, caem across this recipe, and made it. It is so easy, and the flavor is mellow, as it should be, so it can take on the flavors of whatever meat and/or vegetable your cooking. The texture is velvety smooth. I threw in some chopped parsley just because I have an over abundance in my garden. It works very well with this sauce.
Not a huge fan. I can see where this recipe could be better with some tweaking, but as written, it's watery and lacks flavor.