Name: Creamy White Wine Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 57 g salted butter (¼ cup/2 oz); 3 teaspoons oil; 1 small shallot, finely chopped; 2 cloves garlic, minced; ½ cup dry white wine (125 ml); ⅔ cup vegetable stock (160 ml); ⅔ cup thickened cream (160 ml); 2 teaspoons Dijon mustard; ½ teaspoon cornflour (US cornstarch); 1 teaspoon water (for cornflour slurry); 1 tablespoon lemon juice; 1 ½ tablespoons finely chopped parsley (or dill); Salt and pepper, to taste

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Introduction

This creamy white wine sauce is a luscious addition that elevates poultry, seafood, or vegetables with its rich flavor and smooth texture. Made with aromatic shallots, garlic, and a touch of mustard, it’s perfect for a simple yet elegant meal.

The image shows a close-up view of a thick soup in a black pan. The soup is creamy with a pale yellow color and has small green herb pieces and tiny bits of red mixed evenly throughout. A golden ladle is dipped into the soup, lifting some of it, showing its smooth and slightly chunky texture. The pan edges appear slightly worn, and the soup fills most of the pan. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

57 g salted butter (¼ cup/2oz)
3 teaspoons oil
1 small shallot, finely chopped
2 cloves garlic, minced
½ cup dry white wine (125ml)
⅔ cup vegetable stock (160ml)
⅔ cup thickened cream (160ml)
2 teaspoons Dijon mustard
½ teaspoon cornflour (US cornstarch)
1 tablespoon lemon juice
1 ½ tablespoons finely chopped parsley or dill
Salt and pepper, to taste

Instructions

Step 1: Melt the butter and oil together over medium heat. Add the shallot and garlic, cooking for 2–3 minutes until softened but not browned.
Step 2: Whisk in the white wine and bring to a simmer. Cook for about 3 minutes until the wine has almost completely reduced to the volume of butter and oil.
Step 3: Add the vegetable stock and cream, then return to a gentle simmer. Let it bubble for 4–5 minutes until the liquid is reduced by half.
Step 4: Whisk in the Dijon mustard until fully combined.
Step 5: Mix the cornflour with 1 teaspoon of water to create a slurry, then whisk it into the sauce. Cook for 20 seconds to thicken, then remove from heat.
Step 6: Stir in the lemon juice and chopped parsley or dill. Taste and adjust seasoning with salt and pepper as needed.

Tips & Variations

Use a dry white wine you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
For a richer sauce, swap vegetable stock with chicken stock if you prefer.
To make it dairy-free, substitute the butter with olive oil and use coconut cream instead of thickened cream, though the flavor will differ slightly.

Storage

This sauce is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to prevent separation. Add a splash of cream or stock if it thickens too much upon reheating.

How to Serve

A top-down view of a black pan filled with creamy yellow sauce speckled with small green herb pieces, lying on a round wooden board on a white marbled surface. A long golden spoon rests inside the pan with some sauce in its shallow bowl. Surrounding the pan are fresh lemon wedges with a bright yellow color, a bunch of fresh green parsley leaves, and a folded beige cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare this sauce a day in advance and refrigerate it. Just reheat it gently before serving and stir well to restore its creamy texture.

What dishes pair well with creamy white wine sauce?

This sauce complements grilled or roasted chicken, pan-seared fish, steamed vegetables, and pasta dishes very well. It also makes a lovely finishing touch for scallops or shrimp.