Sentences with phrase «wine sauce thickens»

Not exact matches

Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken

This technique is often used with stocks, wine, and sauce mixtures to intensify flavours and thicken.

Lastly add the tomatoes and the red wine and reduce over a medium heat until the sauce thickens to desired consistency.

Onions and tomato paste build flavor with a few minutes of cooking in a skillet, as does flour which gains a nutty taste and serves to thicken the sauce made of beef stock and wine.

If needed, bring the white wine in the chicken to a boil on the stove top for 3 - 4 minutes to thicken the sauce.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Stir in the butter, lemon and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Add the wine, stock, bay leaf and seasoning and simmer, stirring, until the sauce has thickened, about 10 minutes.

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet / spicy / savory pot of yum.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

I think the sauce for both dishes were quiet similar; laden with Chinese wine and garlic oil, and thickened.

Pour in the wine / vinegar / soy sauce mixture and that asparagus business and cook, tossing briskly like a person with to - do lists and clean underwear and goals - being - accomplished, until the sauce is thickened and everything is coated, about 30 seconds.

Pour in wine mixture and asparagus mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.

Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.

I use a cornstarch slurry to thicken up the sauce from these slow cooker red wine short ribs to make gravy.

Once the onions are soft and you've added the spices, add the tomatoes, tomato puree and wine, then cook on a medium heat, stirring occasionally for 20 minutes until the sauce has thickened.

Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.

Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes.

Still too salty, so I added a glug or two of white wine and allowed it to reduce to a thickened sauce.

Stir well and add the other 1/4 cup of white wine and cook covered with a lid for about 7 - 8 minutes until the tomatoes are tender and the sauce has thickened.

Only things I added was a splash of red wine and some corn flour to thicken the sauce.

I love the technique of this sauce, making a roux to thicken before deglazing with wine.