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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

3757.0. "White wine sauce" by BOSMCH::NOCELLA () Tue Feb 23 1993 10:03

    I am submitting this for a friend after having searched the conference
    for this recipie.  If there is a note out there, blame him, not me!
    
    Alot of restaurants offer white wine sauces in place of cream sauces. 
    Bertucci's, for example, offers their rigatoni, broccoli and chicken in
    both a cream sauce and a white wine sauce.  How does one make a white
    wine sauce?
    
    Thanks.
T.RTitleUserPersonal
Name		DateLines
3757.1what I have doneGOLLY::CARROLLa woman full of fireTue Feb 23 1993 10:4613
    I don't know if there is a formal recipe, but I've made white wine
    sauce by just making a regular white sauce (with cornstarch), using
    wine as the liquid, or using a mixture of wine + (reduced) stock, or
    wine + milk (or cream if you are daring).  Use less cornstarch than the
    recipe calls for, because the wine reduces more than, say, milk or
    stock.
    
    Regular medium white sauce = 1 T cornstarch, 1 T butter, 1 c liquid (I
    leave out the butter), mix well, boil over medium, stirring constantly,
    until thickened and no "raw cornstarch taste", season with salt,
    pepper, a dash of nutmeg and whatever else strikes your fancy.
    
    Diana
3757.2Bertucci's Sauce NIKE::TEMTEThu Mar 25 1993 16:118
I've always like Bertucci's Rigatoni and Broccoli 
recipe in the cream sauce.

Can anyone tell me how that cream sauce might
be made?

Thanks,
Tricia