WHITE WINE PASTA SAUCE
(make sure you give your self about 3 hrs prior to making dinner/lunch to start this. It has to sit on the stove and reduce.)
Ingredients:
4 Tablespoons of flour
4 Tablespoons of butter
1/2 teasp. of black pepper (or more if you like)
1 teasp. of salt
1 teasp. of Garlic powder
1 teasp. of onion powder
32 oz. chicken broth
64 oz. white wine (chardonney is what I used out of the box of "frazia" but any white wine will do.)
1 teasp. of lemon juice
1 Tablespoon of sugar
1 Tablespoon of balsamic vinegar
(i used fresh herbs but you can make it with dry. I did that the first time when I made the sauce with the tomatoes.) I will give you the dry ingredients..because I am thinking you won't have access to the fresh ones. however if you decide to add the fresh: it is 1 cup of basil, 1/2 cup of oregano, 1/4 cup of lime basil, 1/4 cup of parsley. Basically a total of 2 cups of fresh herbs..however you want to combine them.
Dry herbs:
1 Tablespoon of Basil
1 Tablespoon of Italian seasoning
1 teaspoon of oregano (this is very strong when dryed that is why i say only a teaspoon, but it's up to you.)
1 Tablespoon of parlsey
Directions:
In a big pot, over medium heat melt the butter and the flour with a whisk. This will make a paste. YOu want to cook this paste for 1 minute until you smell a little nutty smell.
Then add 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 wine in add the Lemon juice, sugar, balsamic vinegar, and any DRY herbs at this time. If you are using fresh 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 2nd hr..if not just go another hour to let simmer. Taste it..sometimes you can add more garlic powder, onion powder, or more (other spices in your closet)..
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and the butter by 2 tablespoons each. So 6 Tablespoons of flour, and 6 tablespoons of butter. Up to you. Just remember to stir it every so often. NO LID! Not having the lid on lets the mixture reduce.Cheers!
Ingredients:
4 Tablespoons of flour
4 Tablespoons of butter
1/2 teasp. of black pepper (or more if you like)
1 teasp. of salt
1 teasp. of Garlic powder
1 teasp. of onion powder
32 oz. chicken broth
64 oz. white wine (chardonney is what I used out of the box of "frazia" but any white wine will do.)
1 teasp. of lemon juice
1 Tablespoon of sugar
1 Tablespoon of balsamic vinegar
(i used fresh herbs but you can make it with dry. I did that the first time when I made the sauce with the tomatoes.) I will give you the dry ingredients..because I am thinking you won't have access to the fresh ones. however if you decide to add the fresh: it is 1 cup of basil, 1/2 cup of oregano, 1/4 cup of lime basil, 1/4 cup of parsley. Basically a total of 2 cups of fresh herbs..however you want to combine them.
Dry herbs:
1 Tablespoon of Basil
1 Tablespoon of Italian seasoning
1 teaspoon of oregano (this is very strong when dryed that is why i say only a teaspoon, but it's up to you.)
1 Tablespoon of parlsey
Directions:
In a big pot, over medium heat melt the butter and the flour with a whisk. This will make a paste. YOu want to cook this paste for 1 minute until you smell a little nutty smell.
Then add 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 wine in add the Lemon juice, sugar, balsamic vinegar, and any DRY herbs at this time. If you are using fresh 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 2nd hr..if not just go another hour to let simmer. Taste it..sometimes you can add more garlic powder, onion powder, or more (other spices in your closet)..
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and the butter by 2 tablespoons each. So 6 Tablespoons of flour, and 6 tablespoons of butter. Up to you. Just remember to stir it every so often. NO LID! Not having the lid on lets the mixture reduce.Cheers!
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