White Wine Sauce

1. 1

   Pour the olive oil into a 4 to 5 quart saucepan over medium heat.

2. 2

   Add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste.

3. 3

   Reduce the heat and slowly add the wine; the mixture will start to thicken quickly.

4. 4

   Continue to stir and remove from the heat, if necessary, until all the wine has been mixed inches.

5. 5

   Slowly pour in the chicken broth while you continue to stir.

6. 6

   Simmer, uncovered, for approximately 1-2 minute, or until the taste of alcohol is no longer present in the sauce.

7. 7

   Be sparing with the salt and pepper. Iti1/2s better to underseason this sauce, because you will season it again in the saute pan.

8. 8

   If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

* Per serving · 4 servings · Values may vary.

No additional tips available.