A white wine sauce is an invaluable tool for any cook to have up her sleeve. It can be made in a few minutes with very few ingredients, and it really jazzes up an otherwise plain dinner. White wine sauces are great with simple sauteed dinners: if you're making that weeknight staple, chicken breasts, for example, a white wine sauce can really add some pizazz. They're also perfect with pan-fried fish or pork chops. And the best part? You make them right in the same pan you used to cook your meat. Here's what to do:
- When you're done sauteing your meat, remove to a warm plate and cover to keep it warm
- Pour off most of the fat in the pan, leaving about a tablespoon
- Turn the heat to medium
- Add a few minced shallots or garlic cloves, saute until fragrant
- Then add a half cup of white wine
- Deglaze the pan, boiling the wine and scraping the bottom of the pan to loosen any brown bits that accumulated while you were cooking your meat
- Let it simmer until reduced by half
- Whisk in a pat of butter
- Season with salt, pepper, and if you like, minced parsley
- Pour over the main course
White wine sauces are a classic addition to your repertoire, and they really couldn't be easier. Make sure to serve them with the wine you used to make them, a great pairing trick.