I really wanted to make a white wine sauce for some seafood last night and it was awful. The receipe called for misc seasoning but the basics were 1/2 c. white wine (i used a pinot grigio), 2/3 c. cream (it didn't say heavy or light), and 4 tbs chicken stock (i used ckicken broth).
#1- I don't think i cooked the wine down enough.
#2- did substituting light cream and chicken broth do any damage?
When i added the cream- it didn't look like it mixed well, even after i tried to cook it down more... you could see the little dots of cream. what went wrong?
Any future suggestions?...
I normally don't have cream on hand- but i always have milk cornstarch and flour. I've seen receipes done with those instead of cream; do they turn out the same? I'm looking for a light white wine cream sauce.
Some One Help!!