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White Sauce Base - seafood, chicken, prawns etc

Discussion in 'General Chat' started by jesters3, Apr 18, 2008.

  1. jesters3
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    jesters3 Active Member

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    Next is the second one, the white one...

    1 x Handful of Shallots or 1 x Onion (Diced)
    1 x Medium Glass of White Wine
    1 x pint of Double Cream
    Unsalted Butter
    Salt Pepper

    Preperation Time: 5 mins
    Cooking Time: 5 mins

    1. Heat up your pan and melt the butter until it starts sizzling
    2. Add the Shallots or onion, lower the heat and allow to brown slightly - add some pepper
    3. Add the Glass of White Wine, allow to simmer and evaporate so it reduces the amount by at least a half (your preference)
    4. Add half a pint of cream to the mixture and stir in - season with salt and pepper.

    Depending on what you are cooking and for how many will mean using the entire pint. Try not to let it boil, just simmer. Make sure you time your meat well so that the sauce dosen't go too thick - add small amounts of milk to thin the sauce if necessary.

    This sauce works well with meaty fishes, chicken but best of all Tiger Prawns.
    #1

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