Yields approximately 2 ½ cups
½ Tbsp soybean oil
1 Tbsp yellow onion, diced
½ Tbsp garlic, minced
1 tsp corn starch
¼ cup white wine
1 tsp chicken base
2 cups chicken broth
½ tsp salt
½ tsp black pepper
Place a medium sauce pan on medium-low heat, add soybean oil and onion and cook for about 5 minutes or until onions are soft.
Add minced garlic and cook for an additional 2 minutes
Add white wine and reduce by half.
In a separate bowl, mix cornstarch with 1 cup chicken broth and set aside.
Add the remaining chicken broth to the sauce pan and let come to a boil.
Add the chicken broth and corn starch mixture into the boiling sauce.
Strain through a fine sieve and set aside or serve with your favorite dish.
Stay tuned for the third and final part of our Bowtie Aglio recipe! We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.