Friday, November 21, 2008

White wine sage sauce

Lately I've been a huge fan of sauces over chicken, veggies, etc. I play around with them a lot, but so far this is by far my favorite. It pairs so well with any baked chicken and just brings the dish up another level.

2 tbsp butter
2 tbsp flour
Splash to about 1/4 cup of white wine, I use Chardonnay. If you want a more subtle wine flavor I'd probably use much less than 1/4 cup.
aprox. 1 cup skim milk
1 fresh sage leaf, minced

In a small saucepan melt butter and add sage over medium-low heat. Let simmer for a minute or two. Add flour and whisk vigorously for about 2-3 minutes. Do not let the roux brown too much, it should be golden in color. Add your wine and continue to whisk vigorously until the wine is absorbed and the mixture becomes very thick. Then add your milk and continue to whisk until sauce is very smooth and there are no lumps. The longer the sauce remains on the heat, the thicker it will get. If the sauce is too thick, add more milk to thin it out. At this point, it's easier to make it thinner rather than thicker. Add a little salt, pepper and nutmeg to taste. Will serve aprox. 2 people.

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