White wine is typically used in sauce recipes, which add a delicate flavor to pork, veal, shellfish and chicken. Sauce recipes with white wine can also be used to flavor pasta dishes, such as spaghetti carbonara or shrimp scampi. White wine can be used to simmer or poach chicken and fish. The result is usually a moist, flavorful dish.
Many beginner chefs aren't sure what type of wine to use. First, only use a wine that you would actually drink. Avoid "cooking wines," as these are saturated with salt and other additives. Stick with a dry white wine—off-dry or sweet wines like Rieslings become too sweet when reduced in a sauce. The best options for white wine recipes are sauvignon blanc, chablis or pinot grigio.
White wine sauce is best served over light dishes like chicken breasts or fish. For the most intense flavor, sauté the meat or seafood first in a heavy skillet, then remove the meat and make the white wine sauce in the same skillet. Any drippings left over from the meat will flavor the sauce, enhancing your overall meal.
Ingredients:
Sauté the chicken or fish until thoroughly cooked. Remove the meat from the skillet and keep warm. Turn the heat up to medium-high and deglaze the pan with the dry white wine, using a whisk to scrape up any remnants of the chicken or fish. Add the chicken broth and bring the mixture to a boil. Continue to boil, whisking often, until the liquid is reduced to 1/4 cup.
Remove the skillet from the heat, stir in the butter and season to taste with salt and pepper. You can also add whatever herbs you like. Some chefs prefer to sauté a little onion or garlic in the pan drippings. If you do this, add the onion or garlic before the deglazing step.