fehérborral

Fehérborral is a Hungarian term meaning “with white wine.” In cooking, it denotes the practice of adding white wine to a dish during preparation. It serves several purposes, including deglazing a pan, flavoring and tenderizing ingredients, enriching sauces, and providing acidity to balance richness.

White wine used for cooking is chosen for its acidity and aroma rather than its alcohol alone. It ranges from light to medium body and typically offers citrus, green fruit, or herb notes. Dry or off-dry wines are preferred, as sweeter wines can alter a dish’s balance. During cooking, the alcohol content decreases with heat, but many aroma compounds and acidity remain, contributing complexity to the final dish. It is common to add fehérborral after sautéing to deglaze and before reducing a sauce, helping to lift browned fond from the pan.

Selection and usage guidelines include choosing a wine you would enjoy drinking, preferably a dry white from neutral varieties to avoid overpowering flavors. Avoid “cooking wines” with added salt or preservatives. Use modest amounts; for deglazing, a splash or about a quarter to half a cup per serving is common, with larger quantities for sauces that are reduced further. Allow the wine to reduce to concentrate its acidity and aromatics; finish sauces with a small amount of butter or cream if desired to emulsify.

Applications and pairings: fehérborral is versatile in seafood, poultry, and vegetable dishes, as well as in light sauces, risottos, and certain pastas where crisp acidity is desirable. It pairs well with herbs such as parsley, tarragon, dill, and citrus notes.