Creamy White Wine Sauce Recipe
This creamy white wine sauce is a luxurious and flavorful complement to your favorite dishes. Made with butter, shallots, garlic, dry white wine, vegetable stock, and thickened cream, it is enhanced with Dijon mustard, lemon juice, and fresh parsley for a perfect balance of richness and brightness. Ideal for pairing with poultry, seafood, or vegetables, this sauce is simple to prepare on the stovetop and adds elegance to any meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 cup (serves 4) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Sauce 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
Instructions
- Sauté Aromatics: Melt the butter and oil over medium heat in a pan. Add the finely chopped shallots and minced garlic and cook for 2-3 minutes until they soften and become fragrant.
- Deglaze with Wine: Whisk in the dry white wine and bring the mixture to a gentle simmer. Continue cooking for 3 minutes, allowing the wine to reduce almost completely until only the volume of butter and oil remains.
- Add Stock and Cream: Pour in the vegetable stock and thickened cream, bringing the sauce back to a simmer. Let it gently bubble for 4-5 minutes until the sauce reduces by half and thickens slightly.
- Incorporate Mustard: Whisk in the Dijon mustard to add tang and depth to the sauce.
- Thicken Sauce: Mix the cornflour with 1 teaspoon of water to create a slurry. Whisk this into the sauce and cook for an additional 20 seconds to slightly thicken the sauce, then remove it from the heat.
- Add Final Flavors: Stir in the lemon juice and finely chopped parsley (or dill). Taste and season with salt and pepper as needed to balance the flavors.
- Serve and Enjoy: The sauce is now ready to be served immediately with your preferred dish. It also benefits from a little resting time for flavors to meld further.
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Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Vegetable stock can be substituted with chicken stock for a richer taste.
- Ensure to whisk the cornflour slurry thoroughly before adding to avoid lumps.
- The sauce pairs excellently with grilled chicken, fish, or steamed vegetables.
- For a dairy-free version, substitute cream with coconut cream and use a vegan butter alternative.
- Adjust the amount of lemon juice based on your preferred level of acidity.
- Leftover sauce can be stored in the refrigerator for up to 2 days; reheat gently to prevent curdling.
Keywords: white wine sauce, creamy sauce, Dijon mustard sauce, easy sauce recipe, French sauce, dinner sauce, vegetarian sauce
Find it online: https://jedentaglecker.com/creamy-white-wine-sauce-recipe/
