Dairy-Free Creamy White Wine Sauce Recipe over Pasta (2024)

FAQs

How do you thicken white wine sauce for pasta? ›

How do you thicken white wine pasta sauce? If you're finding your sauce not thick enough, you can add in a little bit of flour at a time to thicken it up. What flavor does white wine add to white wine spaghetti sauce? White wine adds a nice tangy, crisp, tart, or sweetness to a sauce.

Mix corn starch and water, pour it into sauce while stirring. Gradually add potato flakes until desired thickness.

Both red and white wine work extremely well for adding flavor to tomato sauce. Red wine gives the sauce added richness and robustness, while white wine imparts a fruity flavor. Incorporate the wine early in the cooking process, just after the vegetables have softened.

But if you've ever run out of red and wondered whether you can substitute white wine, the answer is yes, according to Kitchn. Both types of wine will perform that flavor-coaxing magic since both contain alcohol.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly). You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only.

Thickening a red wine reduction sauce is typically achieved by the reduction process itself, which involves simmering the sauce over medium-high heat until liquid evaporates and the sauce reaches a thicker consistency. Additionally, some recipes call for adding butter or flour to the sauce for added thickness.

As great as wine can be in adding a touch of acidic complexity to dishes and deepening tastes, too much of anything may not be ideal. While the right amount of wine can transform an average dish into something extraordinary, an extra pour can push recipes below subpar classifications.

Will white wine curdle a cream sauce? ›

Dairy sauces will curdle with the addition of acid. You have probably used this to your advantage before: It's how we have delicious things like ricotta and paneer. However, it's not what you want in your yogurt or cream sauce, so be sure anything acidic (like wine) is fully reduced before adding your dairy.

Delicious pastas, seafood dishes, and plenty of chicken recipes are made even more flavorful when you add white wine. Chicken breasts with white wine sauce, garlicky linguine with clams, or brothy mussels make for the perfect dish with Riesling, Sauvignon Blanc, or Pinot Grigio.

A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.

There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay. Once the food is cooked, the oak-influence may cause your dish to taste bitter.

Another good option, white wine vinegar is good as a replacement for dry white wine. It is much more acidic than white wine though so it should be diluted with water or stock. Use a ratio of 50% white wine vinegar to 50% water or stock. You will get flavour from stock but it lacks the acidity of white wine.

Add a little sugar

Sugar doesn't thicken in quite the same way as starch or fat, but it does make your sauce stickier, and getting your sauce to stick to the food is the entire point. Adding sugar to water creates a solution that is thicker than water, and further heating (boiling or simmering) makes it even thicker.

Cook a little more roux in a separate saucepan by cooking equal parts butter and flour over medium-high heat until straw coloured. Whisk the into the thin sauce. Bring to the boil and stir for 5 minutes until your sauce has reached the desired consistency.

To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk. Thin white sauce: Use 1 tablespoon of butter and 1 tablespoon of flour. Medium white sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.