Ingredients with Measurements:
- 1 cup heavy cream
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 tablespoons capers, drained and chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a small saucepan, melt the butter over medium heat.
b. Add the flour and whisk until smooth.
c. Gradually add the white wine and whisk until the mixture thickens.
d. Add the heavy cream and whisk until smooth.
e. Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens.
f. Add the capers and parsley and stir to combine.
g. Season with salt and pepper to taste.
15 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 25g
- Carbohydrates: 4g
- Protein: 2g
Substitutions for ingredients:
- You can use vegetable broth instead of white wine.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add chopped garlic or shallots for extra flavor.
- You can use lemon juice instead of white wine for a tangy flavor.
Tips and tricks:
- Make sure to whisk the flour and butter mixture until smooth to avoid lumps.
- Simmer the sauce on low heat to prevent it from curdling.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Pour the sauce over grilled chicken or fish.
- Serve the sauce on the side with roasted vegetables.
Garnishes:
- Garnish with additional chopped parsley or capers.
Pairings:
- Serve with a side of rice or pasta.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to refrigerate any leftovers promptly to prevent bacterial growth.
Food history:
- Muslin sauce is a classic French sauce made with cream and white wine.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the sauce warm.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Savory, Herbaceous, Salty, Sour