Friday, April 26, 2013

April A To Z Challenge: "W" Recipe

APRIL A To Z Challenge

I am participating in this years A-Z April Challenge. I love recipes so I thought I would blog recipes A to Z


White Wine Pasta Sauce

*Make sure you give yourself about 3 hours priop to making dinner to start this. It has to sit on the stove and reduce*

4 Tbsps of Flour
4 Tbsps Butter

1/2 tsp Pepper {more if you like}
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder

32 oz Chicken broth
64 oz White Wine {Chardonney}
1 tsp Lemon Juice
1 Tbsp Sugar
1 Tbsp of Balsamic Vinegar

*You can use fresh herbs or dry herbs*

FRESH                                   OR                               DRY

1 C. Basil                                                               1 Tbsp Basil
1/2 C. Oregano                                                     1 Tbsp Italian Seasoning
1/4 C. Lime Basil                                                  1 Tsp Oregano
1/4 C. Parsley                                                       1Tbsp Parsley

In a big pot, over medium heat melt butter and the flour with a wisk. This will make a paste you want to cook this paste for 1 minute until you smell a little nutty smell.
Then dd the salt, pepper, garlic powder, onion powder. Slowly by 1/4 cups add the chicken stock. When all incorporated it will look like a smoother but runny paste. Then add the white wine the same way. You must add this very slowly or it will clump up and you will have chunkies in the sauce. Then when you have all the winein add the lemon juice, sugar, balsamic vingar and any dry herbs at this time.
If you are using fresh herbs wait until the end because fresh herbs are as potant as dry. You want to bring this mixture to a rolling boil without a lid, and then turn it down to medium to simmer. you will need to simmer this roughly 2 hours. But, basically you want it to reduce by half. This gives it that concentrated flavor. If you are using fresh herbs go ahead and add them in the 2 nd hour to let simmer. Taste it. Sometimes you can add more garlic powder, onion powder, or more {other spices in your cupboard}.
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and butter by 2 Tbsp each.
Stir it every so often. NO LID! Not having the lid on lets the mixture reduce

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