Sauce Vin Blanc for White Meat RecipeOrigin: France Period: Traditional |
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This is a classic French wine-based sauce made with veal stock and milk and thickened with a roux that's finished with cream and goes particularly well with veal and pork. Ingredients:
120ml dry white wine 
Sauce Vin Blanc for White Meat Preparation:Method:Combine the wine, shallot, spices and bay leaf in a small pan. Bring to a simmer and cook until the volume has reduced by half then take off the heat. Now melt the 22g butter in a pan, scatter the flour over the top and stir in to forma smooth roux. Whilst whisking constantly add the veal stock then strain in the reduced wine. Cook, stirring constantly, until boiling then add the milk and return to the boil. Continue boiling for about 3 minutes, adding the cream and seasoning towards the end of the cooking. When the mixture reaches a syrupy consistency take off the heat and beat in the butter. This is best used immediately, but can also be kept warm in a bain-barie (double boiler), if needed. |
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