Smoked Garlic Cream and White Wine Pappardelle

The perfect white wine sauce is not that easy to make. It takes patience but also, it takes the correct methodology. Not too bitter, and not too sweet. Follow these steps to make the perfect white wine sauce. Don’t forget to tag me or send me your recreations if you make this. I would love to share!

1. Onions before garlic. Garlic burns easily, and onions need more time to sweat and release it’s flavour. Burning garlic ruins the gorgeous aroma and flavour it brings to the table. There are two things you need to watch out when cooking with garlic, the temperature you cook it in, and how you cut it. Your temperature has to be on medium heat, not high, and garlic needs to be cooked after your onions are golden brown. If you grate garlic, instead of chopping it, you will have smaller, fluffier garlic bits to work with, which smooths into the texture of your pasta.

2. Never add white wine before serving. White wine needs to simmer in the pan, over medium heat for the alcohol to evaporate, and for the flavours to be released. Adding white wine to your sauce should enhance the taste not overpower it. You need to find the right balance between too much wine and too less, so start by adding small amounts first before you dunk the whole bottle in!

3. Cream! Adding cream helps dilute the acidity, and bring the concentration to a palatable balance. Like wine, never add it before serving. It needs to simmer down.

4. Last but not least, flour. I add this to thicken the sauce. After all the hard work to make the perfect wine sauce, the last thing you want is for your sauce to slip right off the pasta! Use a sieve to add the flour around the pan, and whisk it in (yes, this is a work out) so you’re not left with large clumps of flour in your sauce.

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