Witte Wijnsaus
Witte Wijnsaus Recipe - A Delicious Dutch Dish
Introduction
Witte Wijnsaus, also known as White Wine Sauce, is a classic French sauce that is rich, creamy, and full of flavor. It is a versatile sauce that can be used to enhance the taste of a variety of dishes, from seafood to poultry.
History
The origins of Witte Wijnsaus can be traced back to French cuisine, where it is commonly used in traditional dishes such as Coq au Vin and Poulet à la Crème. The sauce is made by combining butter, flour, white wine, and stock to create a velvety smooth texture that is perfect for drizzling over meats and vegetables.
Ingredients
How to prepare
- Melt the butter in a clean and smooth pan.
- Add the flour and mix it with the butter until it forms a white mass.
- Then gradually add the boiling water or meat stock, stirring well and bringing the sauce back to a boil in between each addition.
- Allow the sauce to boil for 10 minutes and season with salt.
- Remove the sauce from the heat and gradually add a portion of the warm sauce to the beaten egg, stirring continuously.
- Once well combined, return this mixture to the rest of the sauce while continuing to stir, and gradually add the white wine.
Variations
- Add minced garlic or shallots for extra flavor.
- Use vegetable stock instead of meat stock for a vegetarian version.
- Stir in fresh herbs such as parsley or tarragon for a burst of freshness.
Cooking Tips & Tricks
Be sure to use a good quality white wine for the best flavor in this sauce.
- Gradually add the stock to the butter and flour mixture to prevent lumps from forming.
- Stir continuously when adding the egg to the sauce to prevent it from curdling.
- Season the sauce with salt to taste, but be careful not to overdo it as the stock may already contain salt.
Serving Suggestions
Witte Wijnsaus is best served drizzled over grilled chicken, roasted vegetables, or seafood dishes. It can also be used as a dipping sauce for bread or as a base for pasta dishes.
Cooking Techniques
The key to making a smooth and creamy Witte Wijnsaus is to gradually add the stock to the butter and flour mixture while stirring continuously. Be sure to bring the sauce to a boil after each addition to ensure a thick and velvety texture.
Ingredient Substitutions
If you don't have white wine on hand, you can substitute it with chicken or vegetable broth. You can also use olive oil instead of butter for a dairy-free version of the sauce.
Make Ahead Tips
Witte Wijnsaus can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop, stirring continuously to prevent it from curdling.
Presentation Ideas
Serve Witte Wijnsaus in a small gravy boat or pitcher for easy drizzling over dishes. Garnish with a sprinkle of fresh herbs or a twist of lemon zest for a pop of color.
Pairing Recommendations
Witte Wijnsaus pairs well with a variety of dishes, including grilled chicken, roasted vegetables, seafood, and pasta. It also complements dishes with bold flavors such as garlic and herbs.
Storage and Reheating Instructions
Store any leftover Witte Wijnsaus in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop, stirring continuously to prevent it from curdling.
Nutrition Information
Calories per serving
Each serving of Witte Wijnsaus contains approximately 120 calories.
Carbohydrates
Each serving of Witte Wijnsaus contains approximately 5 grams of carbohydrates.
Fats
Each serving of Witte Wijnsaus contains approximately 10 grams of fats.
Proteins
Each serving of Witte Wijnsaus contains approximately 2 grams of proteins.
Vitamins and minerals
Witte Wijnsaus is not a significant source of vitamins and minerals.
Alergens
Witte Wijnsaus contains dairy (butter and cream) and eggs.
Summary
Witte Wijnsaus is a rich and creamy sauce that is moderate in carbohydrates and proteins, but higher in fats. It is a flavorful addition to many dishes, but should be consumed in moderation due to its calorie content.
Summary
Witte Wijnsaus is a classic French sauce that is rich, creamy, and full of flavor. It is a versatile sauce that can be used to enhance the taste of a variety of dishes, from seafood to poultry. Be sure to use a good quality white wine for the best flavor, and follow the cooking tips and tricks for a smooth and velvety sauce. Enjoy this delicious sauce drizzled over your favorite dishes for a touch of elegance and flavor.
How did I get this recipe?
The first time I saw this recipe, I was captivated by it. It was a warm summer day and I was visiting my dear friend Gertrude, who lived in a quaint little farmhouse on the outskirts of town. As soon as I walked into her kitchen, I was hit with the most delightful aroma – a rich, creamy sauce simmering on the stove.
Gertrude greeted me with a warm smile and a twinkle in her eye. “Ah, my dear friend,” she said, “you have arrived just in time to help me make my famous Witte Wijnsaus.”
I had never heard of Witte Wijnsaus before, but I was eager to learn. Gertrude led me over to the stove and handed me a wooden spoon. “Now, watch closely,” she said as she began to explain the recipe to me.
She started by melting butter in a saucepan, then adding flour to create a roux. Next, she slowly poured in white wine, stirring constantly until the mixture thickened. Finally, she finished the sauce with a touch of cream, a sprinkle of nutmeg, and a pinch of salt.
As I watched Gertrude work her magic, I couldn’t help but be amazed by her skill in the kitchen. She moved with such grace and confidence, as if she had been making this sauce for years.
After the sauce was finished, Gertrude poured it over a platter of steamed asparagus and served it with a side of roasted chicken. The combination of flavors was simply divine – the tangy wine, the creamy sauce, the tender asparagus – it was a symphony of taste that danced on my tongue.
As we sat down to enjoy our meal, Gertrude regaled me with stories of how she had learned to make Witte Wijnsaus. She explained that the recipe had been passed down through her family for generations, originating from her great-grandmother who had lived in the heart of the French countryside.
According to Gertrude, her great-grandmother had been a renowned chef in her village, known for her delectable dishes and her ability to turn simple ingredients into culinary masterpieces. Witte Wijnsaus was her crowning achievement, a sauce that had won her countless accolades and admirers.
As Gertrude finished her story, I couldn’t help but feel a sense of awe and reverence for this recipe. It was more than just a sauce – it was a piece of history, a legacy that had been handed down from one generation to the next.
I left Gertrude’s farmhouse that day with a full belly and a heart full of gratitude. Not only had I learned how to make Witte Wijnsaus, but I had also gained a deeper appreciation for the art of cooking and the importance of preserving family traditions.
From that day on, Witte Wijnsaus became a staple in my own kitchen. I would make it for special occasions, when I wanted to impress guests or simply treat myself to a taste of culinary excellence.
And every time I made it, I would think of Gertrude and her great-grandmother, two remarkable women who had passed down their love of cooking and their passion for good food. In that moment, I felt connected to them in a way that transcended time and distance.
So here’s to Witte Wijnsaus – a recipe that has brought joy and warmth to my kitchen for years, and a reminder of the power of shared meals and shared memories. May it continue to be enjoyed and cherished for generations to come. Cheers!
Categories
| Dutch Recipes | Dutch Sauces | Egg Recipes | Stock And Broth Recipes | White Wine Recipes |