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Creamy White Wine Pan Sauce

Creamy White Wine Pan Sauce

Yields1 Serving

 

 ½ Dry White Wine (Pinot Gris)
 1 cup Chicken Stock
 1 Shallot
 2 Cloves Garlic Minced
 2 tbsp Heavy Cream
 1 tbsp Olive Oil
 1 tsp Unsalted Butter

1

This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..

2

In the pan, saute shallot for 2 minutes.

3

Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!

4

Add wine and scrape up the bits left in the pan from cooking the meat before.

5

Reduce the wine to a glaze and add the chicken stock.

6

Reduce the stock by half and add the cream.

7

Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.

8

Once proper thickness has been achieved, remove from heat and stir in butter.

9

Return to heat to warm through. Do not boil!!

Ingredients

 ½ Dry White Wine (Pinot Gris)
 1 cup Chicken Stock
 1 Shallot
 2 Cloves Garlic Minced
 2 tbsp Heavy Cream
 1 tbsp Olive Oil
 1 tsp Unsalted Butter

Directions

1

This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..

2

In the pan, saute shallot for 2 minutes.

3

Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!

4

Add wine and scrape up the bits left in the pan from cooking the meat before.

5

Reduce the wine to a glaze and add the chicken stock.

6

Reduce the stock by half and add the cream.

7

Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.

8

Once proper thickness has been achieved, remove from heat and stir in butter.

9

Return to heat to warm through. Do not boil!!

Creamy White Wine Pan Sauce
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