White wine sauce is one of the most beloved sauces in European cuisine – smooth, rich, and with an elegant acidity from the wine that makes it perfect for fish, seafood, and chicken. It’s simple to prepare yet adds a touch of luxury to any meal, whether it’s for a cozy dinner or a festive occasion.
The secret lies in the balance between the freshness of the wine, the creaminess of the sauce, and the gentle sweetness from the onion. With just a few ingredients, you can create a sauce that feels both classic and modern.
Recipe for Classic White Wine Sauce
Serves 4
Ingredients:
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1 shallot (or ½ small onion), finely chopped
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2 tbsp butter
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200 ml dry white wine (such as Sauvignon Blanc or Chardonnay)
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200 ml heavy cream
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1 tbsp concentrated fish stock (or chicken stock for poultry)
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Salt and white pepper
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(Optional: 1 tsp lemon juice for freshness)
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(Optional: fresh herbs – such as dill, parsley, or tarragon)
Instructions:
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Sauté the shallot in butter in a saucepan until soft but not browned.
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Add the wine and let it reduce by about half to concentrate the flavor.
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Pour in the cream and stock, and simmer for 5–10 minutes until the sauce thickens slightly.
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Strain the sauce if you prefer a smoother texture.
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Season with salt, white pepper, and a touch of lemon juice if desired.
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Whisk in a small knob of butter at the end for a glossy finish and deeper flavor.
Serving Suggestions
White wine sauce pairs beautifully with:
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Oven-baked cod or salmon
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Pan-seared chicken breast
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Scallops or other white fish
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Pasta with shrimp and spinach
Serve with a glass of the same wine you used in the sauce for a perfectly matched flavor experience.
