White Wine Reduction

This past weekend we helped celebrate our good friend Teri’s 30th birthday.  We pulled out all the last minute stops for the monumental occasion and came up with a dinner featuring Surf & Turf along with fingerlings potatoes and roasted turnips. The dish was finished with a white wine reduction that created a nice balance of contrasting flavors.  The finishing touch was an appropriate addition for us to pass on- several months ago, Teri asked if we had a wine reduction recipe that she could give to her in-laws, who are wonderful cooks as well- so we hear anyway. We developed this simple sauce to be a universal quick addition to meat, fish or vegetables.


5 responses

  1. Lexie

    i love this post. 🙂

    November 4, 2010 at 8:56 pm

  2. Becky Craig

    I thank you and I will give it a try! Can’t wait to incorportate it into one of my dishes. I’ll try not to take the credit for it!!!!! Becky

    November 5, 2010 at 1:28 pm

  3. Teri Craig

    You guys are awesome! Thanks again so much for everything, you made my birthday quite delicious. It was an amazing night, with amazing friends:) Cheers!

    November 5, 2010 at 1:36 pm

  4. Pam Darling

    I love to make French pan sauces but never made this before. I am trying it tonight.

    November 5, 2010 at 1:57 pm

  5. Amelia Hunwick

    Hi, when do you add the garlic? Thanks Amelia

    January 20, 2013 at 7:25 am

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