White Wine Sauce - extra-virgin olive oil

Method

• Pour the olive oil into a 4 to 5 quart saucepan over medium heat.
• Add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste.
• Reduce the heat and slowly add the wine; the mixture will start to thicken quickly.
• Continue to stir and remove from the heat, if necessary, until all the wine has been mixed inches.
• Slowly pour in the chicken broth while you continue to stir.
• Simmer, uncovered, for approximately 1-2 minute, or until the taste of alcohol is no longer present in the sauce.
• Be sparing with the salt and pepper. Iti1/2s better to underseason this sauce, because you will season it again in the saute pan.
• If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.