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White Wine Sauce Recipe


Sturgeon with spinach flan, black trumpet mushrooms and white wine sauce
Luca Trovato/The Image Bank/Getty Images

White Wine Sauce Recipe

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

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 quart fish velouté
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 1 Tbsp butter
  • Kosher salt and freshly ground white pepper, to taste
  • Lemon juice, to taste


  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.

  5. 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.
Makes about 1 quart of White Wine Sauce.
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