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Recipe's for gourmet sauces made with white wine?

I used to serve at an authentic Italian restuarant, and loved the white sauces they made with either white wine, or champagne, cream, and garlic. But any new recipes don't necessarily have to be italian. I love german food also!

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  1. yes http://truffle-oil.com/trecipe.htm http://www.thehomechef.net/wood_chips.htm http://www.disaronno.com/default.aspx http://www.hormel.com/templates/knowledge/knowledge.asp?id=171&catitemid=3 http://cooksillustrated.com/ http://www.cooks.com/ http://www.kraftfoods.com/kf http://www.livingcookbook.com/ http://www.smackyourlipsbbq.com/recipes... http://www.free-gourmet-recipes.com/barbeque.shtml http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm http://www.weber.com/bbq/pub/recipe/menu.aspx http://www.mccormick.com/ http://www.jif.com/recipes/default.asp http://www.kraftfoods.com/jetpuffed/jp_search.aspx www.allhomemadecookies.com http://kid.allrecipes.com/ http://www.fbnr.com/finder/searchlists/144.htm http://www.kraftfoods.com/velveeta http://www.tgifridays.com/mixology/photos.htm http://allrecipes.com/ http://www.foodnetwork.com/food/ck_culinary_qa/0,1971,FOOD_9796,00.html http://www.copycat-recipes.net/ http://www.razzledazzlerecipes.com/cooking-for-2-recipes/index.htm http://www.homestead.com/disneyrecipes/AKLodge.html http://fp.enter.net/~rburk/copycat/copycat.htm http://www.astray.com/recipes?show=Coconut%20creams http://www.copykat.com/ http://www.homestead.com/disneyrecipes/index4.html http://www.homestead.com/disneyrecipes/downtowndisney.html http://www.homestead.com/disneyrecipes/Epcot.html http://www.harrisranch.com/recipes_recipes.html http://www.brown-haley.com/almond.cfm http://www.coastalcooking.com/recipes.asp http://www.foodtv.com/food/tv http://www.homestead.com/disneyrecipes/topsearches.html http://www.recipegal.com/links/copycatrecipes.html http://www.recipelink.com/copycat.html http://www.recipesecrets.com/products.asp http://www.homestead.com/disneyrecipes/MGM.html http://www.homestead.com/disneyrecipes/MK.html http://www.homestead.com/disneyrecipes/okwrecipes.html http://www.recipelink.com/cgi/msgbrd/msg_script.pl?printer=1&board=0&thread=9417 http://www.recipelink.com/mf/8/12804 lhttp://www.hertzmann.com/articles/2002/sauces/index.php?recipe=17&link http://www.topsecretrecipies.com/home.asp http://www.vernalisa.addr.com/famous.html http://keylimejuice.com/recipes.htm http://www.florida-juice.com/recipes.html http://www.olivegarden.com/recipes/ http://www.redlobster.com/seafood/recipes.asp?recipe=gr
  2. for a great sauce over chicken, cook the chicken (breasts are my favorite cut) in a pan that is NOT non-stick, allow the bits in the bottom of the pan to brown just a little, pour in 1 cup of white wine and scrape up the brown bits, allow to reduce to about 1/4 of a cup, add 1 tsp. minced garlic, 1/4 cup chopped onion and 1/2 tsp. lemon zest and cook for 1 minute, add 1 cup heavy cream and whisk all together. Do not let boil! but allow it to thicken just a little before pouring over chicken and cooked linguine pasta
  3. Title: Chicken in White Wine Sauce Categories: Yield: 4 Servings 3 lb Chicken pieces 3 sl Onion 4 Sprigs parsley -=OR=- 1 ts Dried parsley 1/8 ts Nutmeg 6 Peppercorns 1 Bay leaf 2 c White wine 1/2 c Chicken broth 4 tb Butter 3 tb Flour 1 ts Tarragon 1/4 c Whipping cream Preheat oven to 350°. Place chicken pieces in casserole dish with onion, parlsey, nutmeg, peppercorns and bay leaf. Add wine and broth. Bake 35-45 minutes, or until chicken is tender. Transfer chicken pieces to serving dish and keep warm. Boil liquid left in casserole for a few minutes until slightly reduced. Strain and measure out 2 cups of liquid. Melt butter in saucepan. Whisk in flour, then add the 2 cups strained liquid. Season to taste, then add tarragon and cream. Spoon sauce over chicken. Serve with rice or mashed potatoes.
  4. Yo I'm a chef - Classic white wine caper sauce(good w/ chix) start w/ canola oil in pan HOT + minced garlic and shallot 1tsp each, + capers, stir a little, + white wine and reduce to 1/2, 1- 1 1/2 cups, + chicken stock and reduce, 1- 1 1/2 cups, + butter (NOT MARGARINE) stir in, about 1/4 - 1/3 stick, finish w/ fresh chopped basil Enjoy!!
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