Recipes Using White Wine Sauce

Here’s a simple yet luxurious and elegant White Wine Sauce for fish. I’ve served it with snapper but it will go with just about any fish that can be pan-fried. But think beyond the fin! This creamy sauce also pairs beautifully with chicken, pork and crustaceans (shrimp/prawns, lobster, crab), cooked almost any which way.

This is a beautiful wine sauce for fish that oozes swanky vibes. Glossy-white, rich and singing with the gently tart flavours of white wine and lemon, it’s the sort of sauce that comes in a little porcelain jug accompanying the pricey sole dish you ordered at that ritzy French joint on your birthday.

Deploy a little restaurant-style trick to achieve that beautiful sheen and luxurious mouthfeel to the sauce. But don’t be discouraged: this sauce is actually shockingly easy to make! (And goes with more than sole)

Chicken In Garlicky White Wine Sauce

Today, I’m sharing this white wine sauce paired with fish. But this sauce would also be terrific with crustaceans (shrimp/prawns, lobster/crayfish, crab), poultry (pan seared chicken breast or thighs just sprinkled with salt and pepper), or pork chops (I’d opt for fairly lean ones).

The fish pictured throughout this post is snapper, but this sauce can be used for any mild-flavoured fish. See below for a list of suggested fish, and fish I don’t recommend serving with this sauce.

Snapper is a very popular fish here in Australia, beloved for the mild, sweet, delicate flavour, which is not “fishy” at all. The flesh is moderately firm and moist, and fillets are easy to cook evenly because they are flat with an even thickness (as opposed to, say, salmon, when some fillets have a very thick “hump” (the loin).

Linguine With White Wine Cream Sauce And Mushrooms

Rich!) Here are suggestions for common fish in my primary readership countries that are ideal for serving with this white wine sauce:

These same steps apply whether using fish, chicken or pork, ie. Keep the cooked protein warm in a low oven at 50°C/120°F while you make the sauce.

Today’s dish is pictured with a dazzling green pea puree which I think makes for a striking contrast again the white sauce, golden fish and YES I deliberately chose a dark coloured plate to make everything pop!

The 10 Best Ways To Cook With Leftover White Wine

I know I’m all about rustic food and share platters, casually littered with garnishes. But sometimes I do actually think about presentation! 😂

Plus, that pea puree? It’s ridiculously good. It starts with eschalots and garlic cooked in butter before simmering peas in stock, then pureeing until smooth. Try it once, and you will forever turn your nose up at basic recipes that call for blitzed plain boiled peas!

Recipe video above. This is a beautiful, elegant white wine sauce that will go with virtually any fish. The simple restaurant trick we deploy here is to mix in cold cubes of butter which makes the sauce glossy and satiny. It's a classic French technique called monter au beurre.

Chicken In White Wine (coq Au Vin Blanc)

Don't try this sauce with baked fish (make this Baked Fish with Lemon Cream Sauce instead). You need to pan fry because the fond left in the pan after pan frying dissolves into the sauce and adds flavour.

1. Fish – This recipe is suitable for any white fish fillet suitable for pan frying, or salmon and trout. Just avoid:

2. Eschalots –Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.

White Wine Sauce Chicken

3. Wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Sub low sodium chicken stock/broth for a non alcoholic version.

Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.

4. Fish cook times will differ for different size fillets. This is the time for a 150g/5oz snapper fillet which is around 1.75cm / 2/3″ at the thickest point (fairly even thickness most of the way along).

Chicken Scallopini With White Wine Cream Sauce

If your fish is much thinner and more delicate, use a lower heat. If your fish is much thicker, consider searing on stove then finishing in the oven at 180°C/350°F until the internal temperature is 55°C/131°F.

Calories: 533 cal (27%) Carbohydrates: 5 g (2%) Protein: 32 g (64%) Fat: 38 g (58%) Saturated Fat: 19 g (119%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 14 g Trans Fat: 1 g Cholesterol: 173 mg (58%) Sodium: 470 mg (20%) Potassium: 578 mg (17%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 1067 IU (21%) Vitamin C: 1 mg (1%) Calcium: 66 mg (7%) Iron: 1 mg (6%)

When he refused to leave the pet shop and I refused to cave and go in to fetch him. So I pretended I was about to drive off without him. He dashed out quick smart!

Garlic Tomato Pasta With White Wine Sauce Recipe Story

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!