Chef Matthew Stowe from Joey Restaurants emphasizes the importance of technique in making creamy white wine sauce. To avoid curdling, he recommends adding white wine at the beginning using a roux or beurre manie. This method helps thicken the sauce without losing flavor. Additionally, for a gluten-free alternative, he suggests using a cornstarch slurry in place of traditional roux. The sauce starts with sweating shallots and garlic, creating a delicious base for various dishes.
I would actually add [white wine] at the beginning, [in] a roux or a beurre manie... that'll help thicken it and keep it smooth and it won't curdle.
Curdling is usually caused by over-reducing the cream... that's why the addition of a roux can be a better path to thicker sauce.
They [roux-based sauces] could be quite heavy... and a lot of times they kind of dilute flavor.
His trick is to replace the traditional roux with a cornstarch slurry, which is a mix of cornstarch and water.
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