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White Wine Sauce

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White Wine Sauce

Cuisine:French

Course:Sauce

10m prep 20m cook 30m ready

About 1 ¼ cups Few of us may have to worry about what to do with leftover Champagne, but should that dilemma ever be yours, you may use it here instead of white wine.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups veal stock, or chicken, fish, or vegetable stock
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • (1 to 2 tablespoons butter or any flavored butter, softened)
    • (Salt and white pepper)
    Sub-recipe steps
    1. Heat in a small saucepan over medium heat, stirring occasionally, until hot: 2 ½ cups veal stock, or chicken, fish, or vegetable stock
    2. Meanwhile, melt in a medium saucepan over medium-low heat: 3 tablespoons butter
    3. Stir in: 3 tablespoons all-purpose flour
    4. Reduce the heat to low and cook, stirring constantly, until the roux smells nutty and is ivory colored, about 6 minutes. Remove from the heat and let cool for 2 minutes. Gradually whisk the warm stock into the roux. Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook over medium-low heat, stirring often and skimming any skin that forms on the surface, until thick enough to coat the back of a spoon, about 20 minutes; do not boil.
    5. If desired, strain through a fine-mesh sieve and, just before serving, whisk in: (1 to 2 tablespoons butter or any flavored butter, softened)
    6. If you are using this sauce as is, season to taste with: (Salt and white pepper)
  • 1 stick (4 ounces) butter, cut into 6 pieces
  • 1 cup dry white wine or Champagne
  • ¼ cup minced shallots
  • 1 ½ teaspoons chopped tarragon
  • Salt and white pepper

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Let's Cook

  1. Step 1.

    Prepare, but do not season: ½ recipe Sauce Velouté

  2. Step 2.

    using Fumet to replace the stock, if desired, if serving with fish. Have ready: 1 stick (4 ounces) butter, cut into 6 pieces

  3. Step 3.

    Combine in a medium saucepan and boil until reduced almost to a glaze: 1 cup dry white wine or Champagne; ¼ cup minced shallots

  4. Step 4.

    Remove the wine mixture from the heat and, stirring with a wooden spoon, add the butter piece by piece so that it softens but does not liquefy and the sauce retains a creamy texture. Add: 1 ½ teaspoons chopped tarragon

  5. Step 5.

    Meanwhile, heat the velouté sauce until hot but not boiling. Whisk in the butter mixture. Season to taste with: Salt and white pepper

  6. Step 6.

    Serve at once.

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