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Creamy white wine and Garlic Sauce

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  • 02-01-2012 11:16pm
    #1
    K.C
    Registered Users Posts: 572 ✭✭✭


    Trying to find a nice recipe for this. Had a go tonight. Turned out ok but not great. I basically fried up onions,mushrooms and garlic,added white wine,reduced,stock and cream but still not what I'm after. I used a decent wine.

    Any have any other recipes for this sauce??? Am I missing something?

    Thanks.


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    #2
    litup
    Registered Users Posts: 361 ✭✭litup


    I'd also like to know the secret of this. Mine turns out ok tasting and not very appealing looking!


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    #3
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    I do something similar. I fry onions and garlic (LOADS of it), add white wine, reduce almost completely, add cream and season and reduce a bit again. It's usually quite nice. I don't bother with stock if I use wine.


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    #4
    enfield
    Registered Users Posts: 1,109 ✭✭✭enfield


    Bring some milk and a knob of butter to the boil, just as it starts to rise, add in some cornflour mixed in with a little cold milk and then you can add whatever you like, wine etc. Its does away with Roux, Burre manie etc as a thickener and less fattening than cream. Next day the sauce does not break down either.
    Its basically an unsweetened Blanc Mange with butter.
    Kind regards.
    Tom.


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