White Wine and Cream Sauce

By: Deborah

This classic white wine and cream sauce is silky, rich, and full of flavour. Perfect with chicken, fish, or pasta, it’s quick to make and adds instant elegance to any meal. 

PREP: 5

COOK: 13

TOTAL: 18

Course: Sauce

Cuisine: French

Servings: 4 people

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Equipment

Saucepan

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.

KEYWORDS creamy white wine sauce, easy cream sauce recipe, white wine and cream sauce, white wine pasta sauce, white wine sauce for chicken, white wine sauce for fish, white wine sauce for pork

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