White Wine Sauce Ready-to-Use
Saucemaster on November 7, 2009 in New & Featured Items, Recipes | No Comments »White Wine Sauce Ready-to-Use
Have you thought about what you could do if you had a nice mirepoix stock prepared, and a well-made roux? Here is a classic Veloute sauce already made from mirepoix and roux, roasted chicken stock and white wine by the well know chefs at More Than Gourmet. It is creamy and luscious. With a light tan coloring, and a spec of pepper, it has just the right body to coat your delicate meat and fish dishes.
To properly prepare a good Veloute sauce, you begin with a mirepoix, uniformly chopping the vegetables for a gentle sautéing, and a roux, requiring attentively and patiently stirring until you have achieved a wonderfully smooth, creamy sauce. The French chefs have done this for hundreds of years. Modern living makes this more difficult to do, as it is labor intensive and time consuming. Fortunately, you can achieve the same results as the French chefs with White Wine Sauce.
