White wine sauce

By schaefferl

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup unbleach white flour
• 1 cup dry white wine
• 4 cups chicken broth
• salt and pepper to taste

Details

Servings 5

Preparation

Step 1

1. Pour the olive oil into a 4 -5 qt sauce pan over med. heat

2. Add the flour and stir with a wire wisk until all the flour is dissolved and the mixture looks like a paste.

3. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary until all the wine has been mixed in.

4. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for apx. 1 hour, or until the taste of alcohol is no longer present in the sauce.

5. You may freeze the containers in various sized containers including some ice cube trays to allow easy small additons to sauces. It can stay in the freezer for up to 6 months.

Be sparing with the salt and pepper. It is better to underseason this sauce, because you will season it again in the saute pan.