This creamy white wine sauce is a luscious and flavorful accompaniment perfect for enhancing seafood, poultry, or vegetable dishes. Made with butter, shallots, garlic, white wine, vegetable stock, thickened cream, Dijon mustard, and fresh herbs, it delivers a rich texture balanced by a subtle tang of lemon and the aromatic freshness of parsley or dill.
Total Time:25 minutes
Yield:4 servings
Ingredients
Main 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 tablespoon lemon juice
1 ½ tablespoons finely chopped parsley or dill
salt and pepper, to taste
Instructions
Prepare the Aromatics: Melt the salted butter with oil in a saucepan over medium heat. Once melted, add the finely chopped shallot and minced garlic, sautéing gently until softened and fragrant, about 2-3 minutes.
Deglaze with Wine: Pour in the dry white wine and allow it to simmer gently for about 3-4 minutes, reducing the liquid slightly to concentrate the flavor.
Add Stock and Cream: Stir in the vegetable stock and thickened cream, bringing the mixture to a gentle simmer while stirring to combine all ingredients smoothly.
Incorporate Dijon and Thicken: Mix the Dijon mustard into the sauce. Then dissolve the cornflour in a small amount of cold water and whisk it into the simmering sauce to thicken. Continue to cook for another 2-3 minutes until the sauce reaches a creamy consistency.
Season and Finish: Add the lemon juice and finely chopped parsley or dill. Season with salt and pepper to taste. Stir well before removing from heat, and serve warm over your desired dish.
Notes
For a gluten-free version, ensure that the cornflour (cornstarch) is certified gluten-free.
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 non-vegetarian version.
To adjust thickness, modify the amount of cornflour accordingly, adding more for a thicker sauce.
Fresh herbs like dill can be swapped for parsley or chives based on your preference.
Always weigh ingredients when possible for the best consistency and flavor.
