Creme Bachique White Wine Cream Recipes

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

CREAMY WHITE WINE SAUCE

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

Steps:

• Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
• Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
• Add more cream or flour depending on desired consistency.

WHITE WINE AND GARLIC DREAM CREAM

Steps:

• Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
• Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
• When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

CRèME BACHIQUE - EASY FRENCH RECIPES

Steps:

• For the caramel, put the sugar and 3 tablespoons of the water into a saucepan. Heat gently so that the sugar dissolves but don't let it boil and don't stir (although you can swirl the pan). When the sugar has completely melted turn up the heat and boil until the mixture turns to caramel - you can tell when it does by the dark gold colour and smell. As soon as it reaches the caramel stage, carefully add the rest of the water - it will hiss and splutter. Stir until any lumps have dissolved, then leave to cool completely and thicken.
• To make the creams, in a bowl beat the sugar with the eggs and egg yolks. Add the vanilla. Heat the cream and wine gently in 2 separate saucepans until they are at simmering point. Remove from the heat and add them to the eggs, the wine first, then the cream, stirring as you do so. Strain through a sieve into a jug.
• Heat the oven to 150°C/fan oven 130°C/mark 2. Put 6 buttered, metal, 125ml dariole-type moulds into a roasting tin, keeping them separate from each other. Pour the custard into the moulds, then pour boiling water into the tin to come halfway up the moulds. Cook in the oven for 35 minutes. Allow the creams to cool in the roasting tin, then remove. Cover each one and chill for 4-5 hours. If you have to chill them for longer, bring them out of the fridge about an hour before serving or the texture will be too firm.
• To serve, run a knife round each pudding, dip the moulds briefly into boiling water, then turn them on to plates and pour the caramel over them.

CREAMY COQ AU VIN BLANC

Steps:

• Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
• Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
• Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
• Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CREME BACHIQUE (WHITE WINE CREAM)

Steps:

• Preheat oven to 325°F (160°C).
• Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
• Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
• In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
• Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
• Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
• NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).