White Wine Sauce Recipe

Sturgeon with spinach flan, black trumpet mushrooms and white wine sauce
Luca Trovato/The Image Bank/Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 1 Quart (up to 32 servings)
Ratings (11)

The White Wine Sauce is a finished sauce made by reducing white wine and then simmering in a basic fish velouté and some heavy cream.

The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It's also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce.​

Also see: The Mother Sauces

What You'll Need

  • 1 quart fish velouté
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • Salt (Kosher, to taste)
  • White pepper (freshly ground, to taste)
  • Lemon juice, to taste

How to Make It

  1. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep warm.​
  2. In a separate saucepan, simmer the wine until it has reduced by half.​
  3. Add the velouté to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.​
  4. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.​
  1. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.