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White Wine Cream Sauce
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- #8511
This creamy white wine sauce is gonna become one of your go-tos. Chopped mushrooms and onions add savory notes and make the thick sauce terrific for pouring over chicken, pork chops, or even asparagus.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup finely diced onion
1/4 cup sliced mushrooms
1/4 cup white wine
2 cups chicken broth
2 cups heavy cream
3 tablespoons butter, melted and cooled
6 tablespoons all-purpose flour
directions
Combine the onions, mushrooms, and white wine in a saucepan over medium-high heat. Cook, stirring occasionally, until the liquid has cooked off.
Add the chicken broth to the mushroom mixture and cook for 2 minutes.
While stirring, slowly add the cream. Bring the sauce to a boil then reduce the heat to a simmer. Let the liquid cook until the sauce has reduced by 1/4th.
In a small bowl, stir together the melted butter and flour until smooth. While stirring, add the flour mixture to the simmering cream sauce. Mix well then cook until the sauce has thickened, about 1 minute.
recipe tips
Stir the sauce frequently to prevent the sauce from getting lumpy.
Taste and adjust the seasoning as needed, adding salt and pepper if necessary.
Use a whisk for adding the roux to prevent lumps in the sauce.
Let the sauce simmer gently to allow the flavors to meld together.
Experiment with adding herbs like thyme or parsley for additional flavor.
Remember to cool the sauce properly if storing it, and reheat gently to maintain the texture.
common recipe questions
What type of white wine is best for this sauce?
A dry white wine like Sauvignon Blanc or Chardonnay works well, as it adds acidity without overpowering sweetness.
Can I use a different type of mushroom?
Yes, you can use any type of mushroom you prefer, such as cremini or portobello, for different flavors.
How do I know when the liquid has cooked off the mushroom and onion mixture?
The mixture will appear drier, and most of the wine will have evaporated.
What can I use as a substitute for chicken broth?
Vegetable broth can be used as a vegetarian option, though it will slightly alter the flavor.
How do I prevent the cream from curdling?
Add the cream slowly and keep the heat at a simmer, not a boil, to prevent curdling.
What is the purpose of the butter and flour mixture?
This mixture, known as a roux, thickens the sauce to give it a creamy consistency.
Can I make this sauce ahead of time?
Yes, but it may thicken upon cooling. Gently reheat and add a little broth or cream if needed.
How do I adjust the thickness of the sauce?
If the sauce is too thick, add more broth or cream. If too thin, cook longer to reduce or add a bit more roux.
What dishes pair well with this sauce?
It's great over chicken, pork chops, fish, pasta, or steamed vegetables like asparagus or broccoli.
Can I add cheese to this sauce?
Yes, adding Parmesan or Gruyere can turn this into an easy cheese sauce.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 11, 2015
I've made this a few times but I alter the process a bit. I don't like to boil cream as it can curdle. Instead, I reduce the broth mixture before adding the cream and then only add 1 1/2 cup cream (or thereabouts). It's a good sauce with a variety of foods. Can be used on meats or veggies.