White Wine Sauce

Congratulations, reader! You're reading my first post with a total flop!

Well, it was still edible. But it wasn't very good. I didn't even bother taking a picture of it.

I made this sauce to put on chicken that I lightly breaded in Parmesan, garlic powder, and paprika, and sauteed in a pan with some olive oil.

White Wine Sauce

Ingredients
1 Tbsp butter
1/2 tsp salt
1 Tbsp flour
1.5 cups white wine (I used pinot grigio)
1/2 cup Parmesan cheese

Equipment
saucepan, stove

Instructions
Melt butter on low in saucepan. Add flour and salt; stir constantly for about 2 minutes. Add wine; stir and cook for about 4-5 minutes. Remove from heat and add Parmesan, stirring until it's all melted.

Yields
about 1.5 cups of sauce

Total time
about 10 minutes

Cleanup rating 2/5
I actually haven't cleaned it yet but it won't be hard. Just don't let it sit. That would get pretty gross.

Difficulty rating 3/10
It isn't particularly hard, but you need to babysit it because of all the stirring. You can't do much else for those 10 minutes.

Flavor rating 3/10
The real problem, I think, is that the cheese didn't really melt. I know, I know; I should have used fresh Parmesan. Or at least shaved, not that crumbly stuff. But it didn't really melt, so it didn't really incorporate, so the sauce didn't really get thick. Birk suggested more flour or some cornstarch or something, which would probably help. (The problem is, my timing was otherwise perfect, so I didn't have the patience to wait to fix the sauce and let everything else get cold.)

So, it isn't impossible... my suggestions for fixing it would be:
- Use better Parmesan, or perhaps even a different cheese that melts more easily.
- Give yourself a few minutes to fix it with cornstarch if you need to (you can leave it on very low heat if you need to keep it warm while everything else finishes up).
- Maybe less wine in the ratio of wine to cheese, too. It was very... winy.