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Sauces and Condiments

White wine-herb sauce

White wine-herb sauce
Los Angeles Times

I've never been one for gravy -- in the worst cases, it's lumpy and tastes of uncooked flour; in the best cases, it's viscous and generic. I'm a sauce girl. Sauces are elegant, clean, smart and flavorful. A sauce can ... Read more

Total time: 15 minutes, plus 45 minutes reducing time | Makes 1 cup
  • 4 cups (32 ounces) low-sodium or unsalted chicken broth or stock
  • 2 large shallots, minced
  • 1 1/2 teaspoons fresh thyme, sage or rosemary, chopped
  • 1 cup white wine
  • Sea salt
  • Freshly ground white pepper
  • 1 tablespoon very cold unsalted butter, cut into small bits (optional)
  • 1 to 2 tablespoons chopped Italian parsley

Step 1Pour the chicken broth or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.

Step 2Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.

Step 3Turn heat to high, then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.

Step 4Add the reduced chicken broth and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.

Note: You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results. While the bird or meat is roasting, you can reduce the chicken broth.

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