White Wine Sauce

"Here's one of my kitchen staples: this go-to white wine sauce for pasta, chicken, or fish! Adding wine to a sauce makes it taste like it's from a fancy restaurant, but it's easy to make at home in just 15 minutes. The flavor is tangy from the wine and savory from the Parmesan cheese, and the first time I tried a bite I literally melted on the inside."

"When you cook with wine, you add complex flavors that would otherwise take hours to develop (and I'm all about time saving hacks!). The alcohol cooks off during the simmering, and it leaves behind fruity flavors that brighten the dish. This sauce is so tasty because it hits several flavor notes at once: butter adds richness, wine brings brightness, the cream makes a silky texture, and the Parmesan brings cheesy depth. I can't wait for you to try it!"

"It's used to de-glaze the pan or add a complex, acidic flavor to dishes. What wine to use for cooking? Use any dry white wine here. You'll want a crisp white wine that doesn't have any hint of sweetness. Make sure to avoid cooking wine, since it has a bitter flavor. Types of white wine that are great for cooking are: Sauvignon Blanc Chardonnay Pinot Grigio Pinot Gris"

The go-to white wine sauce is tangy from wine and savory from Parmesan, with butter for richness and cream for a silky texture. Alcohol cooks off during simmering, leaving fruity brightness that mimics slow-developed flavors. Any dry, crisp white wine—such as Sauvignon Blanc, Chardonnay, Pinot Grigio, or Pinot Gris—works; avoid sweet or labeled cooking wines. Aromatics like garlic and shallot are sautéed until just fragrant, then butter and a little flour form a quick roux to thicken. The sauce finishes in about 15 minutes and pairs well with pasta, pan-seared chicken, baked salmon, and green vegetables like broccolini or asparagus.

Read at A Couple Cooks