This white wine and cream sauce is one of those versatile classics that instantly elevates any dish. With its silky texture and delicate balance of buttery richness and gentle acidity from the wine, it’s perfect for pairing with chicken, fish, or pasta. Best of all, it’s ready in under 20 minutes and uses simple ingredients you probably already have in your kitchen. Whether you’re cooking a date-night dinner or upgrading your midweek meal, this sauce delivers restaurant-quality flavour with minimal effort.
The wine cuts through the cream, creating a sauce that’s rich without being heavy.
We enjoy it spooned over pan-fried chicken, pork chops, sea bass and salmon. It's also delicious tossed through pasta or gnocchi with vegetables or prawns. Give it a try served alongside roasted mixed vegetables or easy sautéed asparagus, or use it as a base for creamy mushroom or mustard sauces (see Tips below).
Tips
- Stock – if serving this sauce with chicken or pork, use chicken or vegetable stock. If serving a vegetarian meal, use vegetable stock, and if serving fish, use fish or vegetable stock.
- Optional variations:
- Add a sprinkle of grated parmesan for extra savouriness.
- Add a pinch of nutmeg for subtle warmth.
- Use crème fraiche instead of cream for a lighter, tangier finish.
- Mushroom version – sauté sliced mushrooms with the shallots.
- Lemon and tarragon – add lemon zest and fresh tarragon for a classic pairing with chicken.
- Mustard cream sauce – stir in a teaspoon of Dijon mustard.
- This white wine and cream sauce recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully. Avoid sweet or oaky wines.
Yes – make it up to a day ahead, refrigerate, and reheat gently over low heat, whisking to restore smoothness.
It’s best served fresh, but it can be frozen for up to a month. Reheat gently to avoid splitting.
Whisk in a little cold cream or butter over a low heat to bring it back together.
Yes - substitute the cream with crème fraiche, evaporated milk, or even a little Greek yogurt (off the heat to prevent curdling).
Replace with extra stock and a teaspoon of lemon juice or white wine vinegar for acidity.
Simmer longer to reduce or whisk in a teaspoon of cornflour mixed with cold water.
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HOW TO MAKE THIS WHITE WINE AND CREAM SAUCE
Ingredients
- 30g butter
- 2 banana shallots (approx. 120g), finely chopped
- 1 large clove garlic, crushed
- a pinch of salt
- 1 tbsp plain flour
- 150ml dry white wine
- 200ml vegetable, chicken or fish stock (see Tips)
- 100ml double cream (I use Elmlea to reduce calories!)
- 1 tbsp chopped herbs, such as parsley, tarragon or chives (optional)
Instructions
- Melt the butter in a small saucepan or milk pan over a medium heat. Add the shallots and garlic along with a pinch of salt and cook for 3 minutes, stirring occasionally. Add the flour and cook, stirring, for 2 minutes until it’s a light, sandy colour.
- Increase the heat to high, add the wine and bubble for 3 minutes, stirring occasionally, until reduced by about two-thirds. Slowly stir in the stock and bubble for another 3 to 4 minutes, until reduced by half. Turn off the heat and stir in the cream. Turn the heat back on and simmer for 1 minute until you have a silky, thickened sauce. Season to taste and add freshly chopped herbs (if using), just before serving. NOTE: The sauce will keep chilled for 2 days or can be frozen for up to a month. Defrost thoroughly before reheating in a small pan over a low heat.
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White Wine and Cream Sauce
Equipment
Ingredients
- 30 g (1.1 oz) butter
- 2 banana shallots (approx. 120g) finely chopped
- 1 large clove garlic crushed
- a pinch of salt
- 1 tbsp plain flour
- 150 ml (5.2 floz) dry white wine
- 200 ml (7 floz) chicken, vegetable or fish stock (see Notes)
- 100 ml (3.4 floz) double cream (I use Elmlea to reduce calories!)
- 1 tbsp chopped herbs, such as parsley, tarragon or chives (optional)
Instructions
- Melt the butter in a small saucepan or milk pan over a medium heat. Add the shallots and garlic along with a pinch of salt and cook for 3 minutes, stirring occasionally. Add the flour and cook, stirring, for 2 minutes until it’s a light, sandy colour.
- Increase the heat to high, add the wine and bubble for 3 minutes, stirring occasionally, until reduced by about two-thirds. Slowly stir in the stock and bubble for another 3 to 4 minutes, until reduced by half. Turn off the heat and stir in the cream. Turn the heat back on and simmer for 1 minute until you have a silky, thickened sauce. Season to taste and add freshly chopped herbs (if using), just before serving. NOTE: The sauce will keep chilled for 2 days or can be frozen for up to a month. Defrost thoroughly before reheating in a small pan over a low heat.
Notes
- Stock – if serving this sauce with chicken or pork, use chicken or vegetable stock. If serving a vegetarian meal, use vegetable stock, and if serving fish, use fish or vegetable stock.
- Optional variations:
- Add a sprinkle of grated parmesan for extra savouriness.
- Add a pinch of nutmeg for subtle warmth.
- Use crème fraiche instead of cream for a lighter, tangier finish.
- Mushroom version – sauté sliced mushrooms with the shallots.
- Lemon and tarragon – add lemon zest and fresh tarragon for a classic pairing with chicken.
- Mustard cream sauce – stir in a teaspoon of Dijon mustard.
- This white wine and cream sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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