White Wine Sauce
Julie Regh, January 2013
A basic sauce to use on pasta or gnocchi. Or if you just need to finish up a bottle of white wine!
1/2 cup extra virgin olive oil
1/2 cup unbleached white flour
1 cup dry white wine
1 cup chicken broth
Salt and ground black pepper, to taste
Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and whisk until all the flour is dissolved. The mixture should look like a paste.
Reduce the heat and slowly add the wine. Continue to whisk until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for a few minutes until all the ingredients look well mixed together. Whisk occasionally.
Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.
1/2 cup extra virgin olive oil
1/2 cup unbleached white flour
1 cup dry white wine
1 cup chicken broth
Salt and ground black pepper, to taste
Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and whisk until all the flour is dissolved. The mixture should look like a paste.
Reduce the heat and slowly add the wine. Continue to whisk until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for a few minutes until all the ingredients look well mixed together. Whisk occasionally.
Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.