White Wine Sauce Ready-to-Use
November 7, 2009 by Saucemaster
Filed under New & Featured Items, Recipes
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.
Jalapeno Spiced White Wine Sauce
November 1, 2009 by Saucemaster
Filed under New & Featured Items, Recipes
This white wine sauce has a little attitude and that’s just the way we like it. It will deliver a delicious spicy flavor when served over seafood, poultry, rice and grain dishes even duck or rabbit for a little added flair.
White Wine Sauce with Shallots and Herbs
October 19, 2009 by Saucemaster
Filed under New & Featured Items, Recipes
White Wine Sauce with Shallots and Herbs
A white wine sauce with shallots and herbs makes a wonderful accompaniment for a variety of dishes. We like to serve it up with dishes such as chicken, fish, pork, vegetables, pasta and grain dishes. By using More Than Gourmet White Wine Foundation Sauce your cooking time and ingredient list is substantially reduced. Total prep and cooking is less than 15 minutes to create a delicious sauce.