14 Oct White Wine Sauce 01
This is a bulk recipe for what is mostly a Utility Sauce. It is light, and goes well with Fish, Seafood and Chicken, and some vegetable and pasta dishes. I learned this recipe through working the kitchens; experience over years. The recipe is pretty straight forward, and most amendable; a little more little more liquid if needed, more or less wine to taste, squeeze a lemon in it or use some zest... Have fun!!
| Servings | Prep Time |
| 3 gallons of sauce | 30 minutes |
| Cook Time |
| 60 minutes |
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This is a bulk recipe for what is mostly a Utility Sauce. It is light, and goes well with Fish, Seafood and Chicken, and some vegetable and pasta dishes. I learned this recipe through working the kitchens; experience over years. The recipe is pretty straight forward, and most amendable; a little more little more liquid if needed, more or less wine to taste, squeeze a lemon in it or use some zest... Have fun!!
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Ingredients
- 1 gallon Milk
- 1 gallon Chicken Stock
- 1/2 tbsp. Sea Salt
- 1/2 tbsp. Pepper, White, Ground
- 1 tbsp. Worcestershire Sauce
- 1/2 gallon White Wine
- 2 tbsp. Parsley, Fresh, minced
- 1 tbsp. Basil, Fresh, chopped
- 2 lbs. Roux (White) (1 lb.Butter, 1 lb. Flour)
Servings: gallons of sauce
Units:
Instructions
- In a large, heavy pot, or steam-jacketed kettle: Add the Milk and Chicken Stock, and bring to a boil.
- Add the Sea Salt, Pepper, and Worcestershire Sauce.
- Thicken the sauce with the Roux. Simmer and whisk till thick.
- Thin out the sauce with the White Wine.
- Whisk and simmer till the sauce is smooth and creamy.
- Stir in the Parsley and Basil.
- Remove from heat. Ready to use. Can be kept warm in a steam table on low, or containerize and refrigerate, DO NOT FREEZE!!
Recipe Notes
Chicken Stock Recipe Link:
Chicken Stock (from Chicken Base) 01
How to Make Roux Link:
White Roux Link:
NOTE: Best results for this sauce is to use a relatively neutral white wine; a Chablis or mild Riesling. As a rule, the better the wine the better the sauce.
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