I'm looking for the best recipe for a white wine reduction sauce?

Here is a white wine reduction sauce which I would use for pork. What you'll need: 1 pork tenderloin or 6 pork chops (about 1 inch thick), boneless 1 thinly sliced onion minced garlic rosemary sage 1 bottle Gewurztraminer or Johannesburg Riesling white wine (I prefer a Washington State wine like Hogue or Chateau St. Michelle) Butter Olive Oil 1 Tbsp sugar A non-stick frying pan 1) Marinade the meat in 3/4 cup wine for 30 minutes. 2) Remove the meat from the wine, and rub the meat with garlic, sage, and rosemary.3) Use 1 tablespoon butter and 2 tablespoons of olive oil in the non-stick frying pan.

Heat the oil mixture on high heat to almost smoking. 4) Place the meat into the hot oil and sear both sides, about 1.5 minutes per side. Use tongs to turn the meat to avoid scraping spices from the meat 5) Remove the meat from the pan and add the thinly sliced onions.

Cook the onions until they are slightly caramelized. Lower the temperature to medium heat.6) Add more wine to the marinade wine to make 1.5 cups. Add that to the frying pan, stirring to incorporate drippings from the searing and caramelizing processes.7) Add the meat back into the sauce, cover and simmer over medium heat for 10 minutes.

Turn the meat and simmer another 10 minutes. 8) Remove the meat and place it in a chafing dish to keep it warm. Add 1/2 cup more wine and 1 Tbsp sugar, and bring to a boil.

Stir continuously and continue boiling until the volume of the sauce is approximately half the original. Taste for seasoning. It should be lightly sweet and almost syrupy with undertones of rosemary, garlic, and sage.9) Pour the reduction sauce over the meat and serve with rice, noodles, or couscous.

Bon Appetit!

. Cook whatever meat/seafood you want to cook in a nonstick frying pan with a bit of oil.. This would be an ideal time to also add a few tablespoons of chopped shallots and a teaspoon of minced garlic. 2.

Remove the meat/seafood and keep warm somewhere. 3. Crank the heat up to medium-high, if it isn't there already.

Add 1/2 cup white wine and let reduce until just a few tablespoons are left. 4. Add 1/2 cup chicken stock or broth.

Let reduce about halfway. You should be able to see it thicken on a spoon. 5.

Remove the pan from the heat and swirl in 2 tablespoons of unsalted butter until they melt or are incorporated into the sauce. Your sauce should now have some "gloss". Also, add a splash (not too much) of cream here if you'd like.6.

Stir in some fresh chopped herbs (I like basil with seafood). Season with salt and white pepper to taste.7. Add your meat/seafood back to the pan and toss around until coated.

You can also make the sauce in a separate pan from the meat. Just sautee your shallots and garlic in a bit of oil, then follow steps 3 to the end.

Ingredients 1 oz. Dry white wine (or red) 1/2 cup chicken stock 1 Tbsp unsalted butter optional: 1 tsp. Lemon juice minced garlic herbs of yor choice Directions The key to making a good reduction sauce is to sear your meat well.To get a good sear, you need to pat the meat very dry.

Bring the olive oil to a very high heat in a non-stick skillet (this does not work with cooking spray). I like to sear my chicken for about 3 minutes per side. I put the entire oven-proof skillet into my oven at 425F until it's cooked (I use a thermometer till 160F) or about 5-7 minutes.

Once I remove the meat, it's the brown bits that give my sauces a nice flavor. Optional: I might add fresh minced garlic and/or shallots until fragrant (about 30 seconds) Add the wine. Add the stock.

At a med-high heat, cook until the sauce is reduced. I sliced a spatula along the bottom of the pan. If I see a "clean" trail, I know it has reduced enough.

Remove the sauce from heat. You can add lemon juice if you wish.To complete the sauce, whisk in 1 Tbsp. Of unsalted butter-- sometimes I skip this step.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.