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.
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