Deliciously Creamy White Wine Sauce for Seafood Bliss

This Creamy White Wine Sauce combines lemon zest and Dijon mustard for a luxurious, versatile sauce perfect for seafood and chicken.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Course: Sauces

Cuisine: French

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce Base

57 g Salted Butter Adds richness and forms the base of the sauce; use unsalted butter for a lower sodium option.
3 teaspoons Oil Provides a base for sautéing ingredients; olive oil or vegetable oil works well as alternatives.
1 small Shallot Finely chopped; contributes a mild onion flavor; substitute with a regular onion or green onion if unavailable.
2 cloves Garlic Minced; infuses the sauce with aromatic flavor; adjust the amount to suit your taste.

For the Flavor

½ cup Dry White Wine Adds acidity and depth; choose a wine you enjoy drinking or use chicken broth for a non-alcoholic option.
⅔ cup Vegetable Stock Increases flavor and liquid base; can be replaced by chicken stock for a richer taste.
⅔ cup Thickened Cream Provides the creamy texture; heavy cream or half-and-half can create a delightful variation.
2 teaspoons Dijon Mustard Adds tanginess and depth; yellow mustard can work as a substitute in a pinch.

For Thickening & Brightness

½ teaspoon Cornflour Helps thicken the sauce; arrowroot powder is a suitable alternative.
1 tablespoon Lemon Juice Brightens and balances flavors; lime juice can be an excellent substitute if desired.

For Garnish

1 ½ tablespoons Finely Chopped Parsley or Dill For fresh flavor and garnish; other herbs like tarragon can also work beautifully.
Salt and Pepper To taste, essential for seasoning and balancing flavors, ensuring the sauce tastes its best.

Equipment

Large skillet

Method

Step-by-Step Instructions for Creamy White Wine Sauce

In a large skillet, melt 57g of salted butter and 3 teaspoons of oil over medium heat. Add 1 small finely chopped shallot and 2 minced cloves of garlic, and sauté for about 2-3 minutes until the shallot is translucent and fragrant.
Pour in ½ cup of dry white wine, whisking gently. Allow the wine to come to a simmer, cooking for 4-5 minutes until reduced by about half.
Stir in ⅔ cup of vegetable stock and ⅔ cup of thickened cream, mixing well. Simmer for an additional 4-5 minutes until thickened.
Mix 2 teaspoons of Dijon mustard with ½ teaspoon of cornflour and a bit of water to form a slurry, then add to the skillet. Cook for 20 seconds to thicken.
Stir in 1 tablespoon of lemon juice and 1 ½ tablespoons of finely chopped parsley or dill. Season with salt and pepper to taste.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 5gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 300mgPotassium: 100mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh, this sauce perfectly complements seafood and chicken. Store leftovers in the fridge for up to 2-3 days.

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