White Wine Sauce
This silky sauce works beautifully with chicken, vegetables, and seafood. The subtle tang of white wine and the savory flavors of shallots and herbs blend beautifully in our Fond de Poulet Gold® chicken stock. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, a spoonful of tomato paste, chopped fresh herbs, or whatever works with your dish.
1 large shallot, minced
2 sprigs parsley
1 bay leaf
1/2 cup dry white wine
3/4 ounce (about 4 teaspoons) Fond de Poulet Gold®
2 cups water
1/4 teaspoon kosher salt, plus additional as needed
1 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
Ground black pepper.
Combine the shallot, parsley sprigs, bay leaf, and white wine in a medium saucepan. Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
Reduce the heat to medium and add the Fond de Poulet Gold®, water, and kosher salt, whisking until the Fond de Poulet Gold® dissolves. Bring the sauce to a simmer and cook, keeping it at just a simmer, for 15 minutes. While the sauce simmers, combine the butter and flour in a small bowl and blend them into a paste.
At the end of the 15 minutes, whisk the butter/flour paste into the sauce until it dissolves completely. Simmer for 2-3 more minutes, whisking constantly, until the sauce has thickened. Season to taste with more salt and a few grinds of pepper.
Strain the sauce through a sieve and reheat gently before serving.