"Nexis" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>> I'm going to pan sear some chops for dinner, and I'm in the mood for
>>> some kind of sauce/reduction to go with it.
>>>
>>> Any suggestions?
>>
>> I make a nice sauce with dijon mustard. Just deglaze the pan with white
>> wine, cook it down a bit, mount some butter then add a generous amount of
>> dijon mustard.
>>
>> Paul
>
> That sounds delicious. I've had trouble in the past choosing a white wine
> for cooking, because I don't drink wine...any recommendations?
>

Almost amy semi dry or dry wine works. I use a chardonnay usually. The
pork goes with sweet so the sauce wine does not have to be especially dry.
A sauvignon blank would work. I suppose a white dry vermouth might work and
the advantage is it would keep in the fridge over a long time.

Paul