Friday, September 17, 2010

Roasted Pine Nuts White wine creamy sauce - Featured in Group Recipes

This is my own recipe of white wine sauce or gravy if you wish to call it.  I use three types of herbs, fennel, roasted pine nuts and roasted garlic in this recipe and they really make this sauce special! It is very versatile and can used with fish, meat, chicken or pasta. You can even serve it as a dip with crackers for appetizer.  Oh, this is a nice gift for a friend too. Okay,I do not want to elaborate further but let you find out for yourself  and if you like it, give me a buzz or leave a comment:D 

Roasted pine nut white wine creamy sauce/gravy


  1. ½ medium size chopped onion
  2. ½ clove roasted garlic (roast with skin on and then removed it)
  3. 1/3 cup chopped fennel
  4. 1 tsp chopped rosemary
  5. 1 tsp chopped thyme
  6. 1 tsp chopped dill
  7. 1/3 cup roasted pine nuts
  8. ½ tsp salt
  9. 2 cups full cream milk
10. 3 tb olive oil
11. 2 tb butter
12. ½ cup white wine
13. 1 cube chicken stock (without MSG)
14. salt & black pepper to taste

equal part of flour and fat.


Put items 1 to 10 into blender and blend well.  For some blenders, you might want to add 1/2 cup milk to get the blender works better.  So when you add milk later, add  only 1 1/2 cup of milk instead of 2.  Heat wok with butter and when butter is completely melted, add the mixture from the blender and bring to boil. Add wine and chicken stock.  Let the wine evaporate and turn down the heat and add in milk.  Stir to mix well let it simmer for 10 – 15 mins. Use 1 teaspoon of roux to thicken the sauce. Finally add salt and pepper to taste.

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