Nov 22, 2008
Fantastic and easy. Here's how I pulled off a fantastic white wine sauce using this recipe (my first white wine sauce and huge hit with my hubby): When the butter was melted, I added one XL clove of garlic, minced, and as soon as the first bit started to turn golden, I added 12oz, of fresh mushrooms, quartered (instead of the jarred/canned kind). I skipped the salt altogether, as well as the flour. I made 3/4 cup of broth with 1/2 a veggie bullion cube (this was weak broth, according to the bullion cube's directions) and combined that with a whole cup of white wine (double what the recipe calls for - and I added even more later). I added the broth/wine mix to the butter/shrooms/garlic mix and kept heating it until it almost simmered. Then came 1/2 can of evaporated milk (instead of the heavy cream, which is expensive). I added a boatload of basil, parsley, and cracked black pepper, too, and two shakes of onion powder (instead of "Italian seasoning"). Then I took OUT about 1/2 cup of the liquid and set it aside in a small bowl. Into that bowl I added almost 2tbsp. of cornstarch, and
I mixed it in until there were no lumps. Then of course the contents of that bowl went back into the sauce, and at this point I added a little sea salt to taste (certainly not a whole teaspoon!), more pepper, and a whole other cup of wine (what's the point of wine sauce if you can't taste the wine because you've cooked it all out?!). I omitted the egg altogether (because many reviewers
—Liz dR
