Ingredients with Measurements:
- 1 cup sour cream
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the white wine and chicken broth, whisking constantly until the mixture is smooth.
4. Cook the mixture for 2-3 minutes or until it thickens.
5. Add the sour cream, lemon juice, salt, and black pepper. Whisk until smooth.
6. Cook the sauce for an additional 2-3 minutes or until heated through.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce, serving size varies
Nutritional information:
Per 1/4 cup serving:
Calories: 120
Fat: 10g
Carbohydrates: 4g
Protein: 2g
Substitutions for ingredients:
- White wine can be substituted with chicken or vegetable broth.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add chopped fresh herbs such as parsley or chives for added flavor.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a pinch of nutmeg for a warm, spicy flavor.
Tips and tricks:
- Whisk constantly when adding the liquid ingredients to prevent lumps.
- Use full-fat sour cream for a richer, creamier sauce.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, whisking constantly until heated through.
Presentation ideas:
Serve the sauce over cooked meat or vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
This sauce pairs well with roasted chicken, pork chops, or steamed vegetables.
Suggested side dishes:
Serve with mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or white wine to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
Refrigerate leftover sauce promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Allemande sauce is a classic French sauce made with a roux and chicken broth. This version adds sour cream for a tangy twist.
Flavor profiles:
This sauce is tangy, creamy, and slightly acidic.
Serving suggestions:
Serve the sauce hot over cooked meat or vegetables.
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