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Sautéed Lentils
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Recipe Notes...
You can make a quick White Wine Sauce right in the sauté pan while you cook the other ingredients. Simply add 1/4 cup of white wine and 2 tablespoons of flour to the pan juices and stir until you have a smooth paste. Slowly add 1/2 to 1 cup of chicken broth, depending on how thick you want the sauce to be, and cook for about 3 to 4 minutes.
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Links To More Recipes! Sautéed Lentils and Fresh Tomatoes • Marinara • White Wine Sauce • ARCHIVE
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WHITE WINE SAUCEThis is where you’ll find a lot of the sauté magic. I call this sauce my “blank canvas” because it picks up the flavors of whatever ingredients are in your pan — meat, fish, or vegetables. Best of all, the sauce is just the background. It never dominates the flavor, instead, enhancing it and adding a creamy texture to whatever you are cooking. I discovered it by accident, and what a happy accident it turned out to be. I was trying to make a white wine sauce directly in the sauté pan by adding wine, flour, and chicken broth. It quickly became my favorite, so I began making it in large quantities and simply added a little to the ingredients in my sauté pan. You’ll use this sauce with many of the recipes in this book. It’s easy to make and you can freeze it in small containers so it’s readily available whenever you need it. I’m confident that it will become a favorite of yours, too. |
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This recipe may be
reproduced with the following credit: WHITE WINE SAUCE Makes 5 to 6 cups
1/2 cup extra
virgin olive oil Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more. NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan. NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.This recipe and more
can be found in Simply Saute by Silvia Bianco.
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