How To Make White Wine Sauce

Hi, there. I'm going to show you how to make a white wine sauce. When we finish the dish off at the end, we'll have some chicken with it, just to have something to go with it.

But obviously, this is all about the white wine sauce. So, the first thing we're going to do is make a white wine reduction now. Over here, I've just got some veg.

It's really just carrot and onion. You leave the skin on the onion because that's where all the vitamins and flavor are, and I've also got a bucket of herbs known as a bucket of gardenia. I've got flat leaf parsley, bay leaf, rosemary, and some thyme, and that goes in; and what's going to happen is I'm just going to soften up those veg for the next couple of minutes, and then I'm going to add the liquid.

Now, those veg have been sweating off for about five or six minutes, so they're nice and soft, and I'm just going to add a generous amount of white wine, and what we're going to do now, over the next five minutes, is reduce that down into almost a syrup-like consistency. We're going to transfer that to the back burner and that's going to come up to the boil, take the lid off, etc. and over here, I've got a chicken stock.

Stick that on the hob; that's going to come up to the boil as well and when it does come up to the boil, I'm going to take the lid off, and reduce that down to a syrup, and then I'm going to combine the two together to create our white wine sauce. Right, well, both of those can come off. We've got our jus there, and I've got the white wine reduction here, and what I'm going to do is just blend the two together until I get a flavor that I'm happy with.

Now, although the stock will be a lot thicker when it's reduced down, the white wine won't because there's no gelatine in it. Alright, I'm just going to add a tiny bit more of the white wine reduction, and then, just for effect, that goes on top of the chicken. That is how you make a white wine sauce. .