White wine-herb sauce
White wine-herb sauce
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes, plus 45 minutes reducing time | Makes 1 cup
4 cups (32 ounces) low-sodium or unsalted chicken broth or stock 2 large shallots, minced 1 1/2 teaspoons fresh thyme, sage or rosemary, chopped 1 cup white wine Sea salt Freshly ground white pepper 1 tablespoon very cold unsalted butter, cut into small bits (optional) 1 to 2 tablespoons chopped Italian parsley

Step 1 Pour the chicken broth or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.

Step 2 Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.

Step 3Turn heat to high, then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.

Step 4Add the reduced chicken broth and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.

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