White Wine Sauce 01
This is a bulk recipe for what is mostly a Utility Sauce. It is light, and goes well with Fish, Seafood and Chicken, and some vegetable and pasta dishes. I learned this recipe through working the kitchens; experience over years. The recipe is pretty straight forward, and most amendable; a little more little more liquid if needed, more or less wine to taste, squeeze a lemon in it or use some zest… Have fun!!
Servings Prep Time
3gallons of sauce 30minutes
Cook Time
60minutes
Servings Prep Time
3gallons of sauce 30minutes
Cook Time
60minutes
Ingredients
Instructions
  1. In a large, heavy pot, or steam-jacketed kettle: Add the Milk and Chicken Stock, and bring to a boil.
  2. Add the Sea Salt, Pepper, and Worcestershire Sauce.
  3. Thicken the sauce with the Roux. Simmer and whisk till thick.
  4. Thin out the sauce with the White Wine.
  5. Whisk and simmer till the sauce is smooth and creamy.
  6. Stir in the Parsley and Basil.
  7. Remove from heat. Ready to use. Can be kept warm in a steam table on low, or containerize and refrigerate, DO NOT FREEZE!!
Recipe Notes

Chicken Stock Recipe Link:

Chicken Stock (from Chicken Base) 01

How to Make Roux Link:

How to Make Roux 01

White Roux Link:

Roux (White) 01

NOTE:  Best results for this sauce is to use a relatively neutral white wine; a Chablis or mild Riesling.  As a rule, the better the wine the better the sauce.