Prepare to be spellbound as we unravel the delicate dance of roux-making, a seemingly humble yet profoundly transformative concoction. With each step, you'll witness the metamorphosis of simple ingredients into liquid gold – the elixir that underpins the finest of sauces and gravies.
Begin by melting your butter in a saucepan over low to medium heat. The butter should gently sizzle and melt without browning. This serves as the base for your roux.
Once the butter has completely melted, gradually add the specified amount of flour. Stir continuously to combine the flour and butter. The mixture will start to thicken and form a smooth, paste-like consistency. This is your roux.
With your roux ready, pour in Holland House Cooking Wine. The wine not only adds a depth of flavor but also helps to maintain a smooth consistency in the sauce.
Following the addition of the wine, incorporate your choice of stock (such as chicken or beef). Whisk continuously to blend everything together over heat. The roux should fully dissolve in the liquid for a lump-free sauce. Allow the sauce to thicken until it coats the back of the spoon. At which point, your sauce will be ready for use in various culinary applications.
TOTAL: 45 Min
This classic Chicken Marsala dish is elevated with fennel & herbs, featuring tender chicken cutlets and a Marsala sauce, enhanced by fennel's delightful crunch and fresh herbs. Holland House® Marsala Cooking Wine delivers a hint of sweetness to the dish, infusing the sauce with sophistication.
Total: 35 Min
Total: 35 Min
Total: 1 Hr 45 Min
Total: 1 Hr 45 Min
Total: 25 Min
Total: 4 Hrs 25 Min
Total: 24 Hrs 5 Min
Total: 1 Hr
Total: 40 Min
Total: 45 Min
Total: 20 Min