White Wine Sauce Recipe
It's all in the name: a creamy, classic white wine sauce. Ideal for chicken, fish and pork.
- 440ml (1¾ cup) heavy cream
- 310ml (1¼ cup) white wine
- 310ml (1¼ cup) chicken or fish stock
- 15g (1 tbsp) unsalted butter
- 3 shallots, chopped fine
- Melt the butter in a heavy bottomed saucepan over low heat. Saute the shallots in the saucepan, until they are transparent.
- Add the white wine, making sure to scrape the base of the saucepan with a wooden spoon.
- Bring the wine to a boil and cook until the liquid has reduced by half.
- Add the stock and boil until the liquid has reduced to 85ml (1/3 cup).
- Stir in the cream and continue to reduce the sauce until it is thick enough to coat the back of the spoon.
- Season with salt and pepper, to taste. Serve warm-hot and enjoy!
Tip 1: The sauce can be kept warm in the top of a double boiler over barely simmering water for up to half an hour before serving. Do not allow the water to boil at this stage, as the sauce may separate.
Tip 2: This sauce goes best with fish or chicken.
Tip 3: Season with a pinch of salt, and plenty of pepper for a more endearing taste.
The Weeks Top Five Recipes
- Convert Teaspoons, Tablespoons & Cups to their Metric Equivalent