White wine sauce

Discussion in 'Cookery' started by devilish, Jul 29, 2009.

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  1. Any tips on making a good white wine sauce to go with fresh mussels? Need to cook them tonight so a quick response would be ideal.
  2. Gremlin

    Gremlin LE Good Egg (charities)

    235 ml heavy whipping cream
    180 ml white wine
    15 g all-purpose flour
    6 g salt
    0.5 g dried parsley

    1.In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
    2.Reduce heat to low and simmer until thickened.
  4. 1kg/2lb 3oz mussels
    drizzle olive oil
    1 shallot, finely chopped
    2 garlic cloves, finely chopped
    75ml/2½ fl oz dry white wine
    handful of parsley, chopped
    crusty bread, to serve

    1. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.

    2. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned.

    3. Add the wine to the pan and boil for a minute to burn off the alcohol.

    4. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. CREAM IF YOU WANT. The mussels are cooked when they've opened up. Be sure to discard any that don't open.

    5. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread.
  5. or

    2 tablespoons flour or cornflour
    Half pint (300 ml or one and a quarter cups, scant) sweet white wine
    1 oz (25g) butter
    2 tablespoons brown sugar
    Grated peel of one lemon
    Mix the flour and wine thoroughly and then heat to boiling point, stirring well until it is thick and smooth. Simmer gently for five minutes, stirring from time to time. Chop the butter into small pieces and add to the sauce and then add the sugar and finely grated lemon peel and stir until the butter and sugar have all dissolved. Pour the hot sauce over your pudding or pancakes.
  6. Finely chop some onions (shallots for preference) and garlic, add to the pan you will cook the mussels in and sweat for about 5 minutes on a firly high heat.
    When they are soft, add the mussels and add a couple of glasses of white wine - dry wine is good
    Put the lid on and leave to cook for about 5 minutes.
    When cooked, remove the mussels, add fresh parsley and cream to the sauce if desired - otherwise simply pour the wine/onion/garlic mix over the mussels and enjoy :)
  7. Lovely jubbly!

    Thanks all!
  8. Oh important bit. And remember to finish the bottle whilst cooking :party:
  9. And remember to use a decent bottle of vin - don't assume that as you're cooking with it - you can use any old cak.
  10. For fine dining I'd be inclined to agree - I don't stick to this chain of thought for home cooking though. As long as the seasoning you use balances the individual flavours of the wine, any wine should suffice.

    Avoid white wine vinegar though. ;)
  11. This is close to the one I use ( i don't add bay), and it's rather yummy.

    Don't forget the crusty bread to dip in the sauce after.

    And if you don't use a discarded shell to eat the mussel you're a nonce :)
  12. The general rule is, if you wouldn't drink it, don't cook with it
  13. Fresh double cream and chicken stock make a good base for a seafood sauce. Add wine to taste while reducing the stock and cream, then warm the pre-cooked mussels in it straight before serving.
  14. Eventually went with a drizzle of olive oil, heated and added chopped onions and garlic. Added chicken stalk, allowed it to reduce and then added the white wine and chopped parsley. Allowed the alcohol to boil off and then added the double cream, allowed this to reduce slightly and added the mussels, served with crusty bread.

    Fcuking delicious! :D