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Help - I need to correct a white wine sauce

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  • 03-05-2010 9:20pm
    #1
    Clairey Marey
    Closed Accounts Posts: 2 ✭


    I made a big batch of white wine sauce at the weekend (holy communion coming up...) but there is too much of a sharp wine taste off it. Does anyone know how I can correct this? Thanks


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    #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Moved to Cooking & Recipes. You'll probably get more help here.


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    #3
    Miaireland
    Registered Users Posts: 4,065 ✭✭✭Miaireland


    What are you using the white sauce in?


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    #4
    Clairey Marey
    Closed Accounts Posts: 2 ✭Clairey Marey


    I just made the sauce (big batch) and I'm going to add the chicken on the day - chicken in a white wine sauce. (Also has onions, carrots, celery)


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    #5
    Beetlebum
    Closed Accounts Posts: 837 ✭✭✭Beetlebum


    I'm not too sure why you chose to make the sauce so far in advance.
    I think it'd be much nicer made freshly on teh day and it's no hassle at all to make.

    How did you make it?

    Why not add more cream or creme frache to counteract the sharpness of the wine?


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    #6
    Miaireland
    Registered Users Posts: 4,065 ✭✭✭Miaireland


    I would add more cream or milk to it. You could also try camalising your onions before you put it in. I would also put in fresh herbs.


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    #7
    Magic Monkey
    Registered Users Posts: 1,068 ✭✭✭Magic Monkey


    What's the recipe?

    I would suggest re-boiling it to evaporate the alcohol off, but if there's dairy in there already it will split. Salt counteracts bitterness/acidity, so you could try adding some in to taste.


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    #8
    dubh101
    Registered Users Posts: 124 ✭✭dubh101


    You probably did not cook the wine off fully too get rid off the alcohol and acidity,a bit of sugar should help,and maybe a stock cube for added flavor if you dont mind the msg.:D


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    #9
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    I'd cook the wine off, and replace the lost liquid with cream/milk.


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    #10
    bennm521
    Registered Users Posts: 11 ✭bennm521


    tbh you should cut your losses and get rid of that sauce,

    for a nice white wine sauce
    gently fry 1 cup finely diced onion with some butter just until soft.

    then pour 1 cup of white wine over the onions, allow to simmer untill the wine is almost gone.

    add two cups of chicken stock, and enough cream as needed to turn your sauce white as the chicken stock can vary in coulor.

    bring back to boil, meanwhile mix a spoon of cornflour with some milk and whisk it into your sauce to thicken.


    for an extra dimention you can add some mushrooms when your adding the stock and cream. dont fry them as they will turn brown.


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    #11
    Miaireland
    Registered Users Posts: 4,065 ✭✭✭Miaireland


    How did the sauce turn out in the end?


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