Any ideas for using watery white wine?

interesteddad
Tue, 19 Feb 2013 23:40:15 +0000

I always have a bottle of the cheapest white wine I can find in the fridge for cooking. Almost anything (but especially fish) is good seared in a little butter, then flipped over, splashed with some white wine, and then simmered (covered or not) until finished cooking. Reduce the wine left in the pan for sauce.

Broccoli is really, really good this way. Quick sear, splash with wine, turn the heat down, and cover for it to steam in the wine.

Shrimp. Scallops. Chicken could be done this way. Think shrimp scampi: butter, garlic, and wine sauce.

Yeah, deglazing the roasting pan from a chicken with wine and then enriching with a pat of butter makes an awesome quickie sauce. I also keep a bottle of cheap California Marsala in the fridge for the same thing, different flavor.

I’ve got a Jacques and Julia Mediterranean Seafood Stew recipe that uses quite a bit of white wine (like a cup) added to the sauteed veggies and reduced. Like I say, a bottle of cheap white wine in the fridge doesn’t last long for me.