White Wine Sauce
Sauces and Marinades • Author's
Description
Instead of a bouillon cube, you can use half a teaspoon of meat extract or strong meat broth—replace half of the water with it.
Ingredients
- Olive Oil 3 tablespoons
- Onion 1 head
- Wheat Flour 1 tablespoon
- Tomatoes 2 pieces
- Dry White Wine 5 fl oz
- Serrano Chili 5 oz
- Bouillon cube 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the olive oil in a small saucepan. Add finely chopped onion and cook over low heat, stirring, for about 7 minutes until the onion turns a copper color. Stir in the flour and cook, stirring, for another 2 minutes. Add the tomatoes—peeled and finely chopped—and cook for 5 minutes, then pour in 300 ml of water and the wine. Simmer just below boiling for another 10 minutes, remove from heat, and let it cool slightly.
Step 2
Pour the sauce into a blender and blend. Then return it to the saucepan, add finely chopped ham, and cook over low heat for another 3 minutes. Add a little water if the sauce is too thick, and keep it warm.
Step 3
Before serving, crumble the bouillon cube and once it dissolves, season with salt and pepper if needed. Remember that the ham is also salty.
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