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Creamy White Wine Sauce
An amazing sauce that adds a new dimension.
4.44
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48
votes
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Course:
Sauce
Cuisine:
French
Keyword:
Alcohol, Dairy, Eggs, Sauce
Prep Time:
3
minutes
minutes
Cook Time:
7
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
Portions
Calories:
169
kcal
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Ingredients
Metric
Imperial
45
ml
double cream
30
g
butter
30
g
plain flour
150
ml
white wine
450
ml
chicken stock
1
large
eggs
free range, separate the yolk
salt
ground black pepper
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Instructions
Place a pan over a medium heat and add the butter.
When the butter has melted, add the flour and stir in well. This make a simple roux.
Add the chicken stock slowly stirring constantly making sure that no lumps are in the sauce.
Add the white wine and bring to a boil.
In a small mixing bowl, add the cream and the egg yolk and gently whisk until combined.
Again slowly add the egg/cream mixture to the sauce stirring thoroughly.
Taste and season with salt and ground black pepper accordingly.
Serve hot over the main course.
Nutrition
Calories:
169
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
75
mg
|
Sodium:
71
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
421
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
1
mg