A simple-to-make sauce with a vibrant flavour that packs a punch? Sign me up. This creamy white wine sauce does all that and more — it’s tangy, creamy, and zingy, and works well with a variety of dishes.

It’s perhaps most tasty with my salmon wellington, though I do love it with a good white fish too. Shellfish is another obvious choice, and I’ve paired it with my sizzling garlic prawns as well. Add some parmesan cheese and it becomes one of the loveliest pasta sauces. And it tastes great with chicken too.

My cream and white wine sauce comes together with just a handful of easy ingredients in about 20 minutes. The result is an incredibly flavourful and robust sauce that you can use in a myriad of different ways!

Top down view of the sauce in the pan it was cooked in.

Table of contents

Ingredients

Ingredients for creamy white wine sauce on a marble surface.

Jump to the recipe for full ingredients and instructions.

  • White wine: Creates complexity and a bold flavour. I recommend that you choose a dry white wine — and one that you like the taste of. If you don’t like the flavour of it, you won’t like the flavour in your sauce.
  • Thickened cream: AKA heavy cream, this adds a creamy, rich, and smooth texture. It also balances out the other ingredients. Whole milk or a mixture of cream and milk are good substitutes though the consistency will vary.
  • Salted butter: I like salted butter for my creamy white wine sauce as it means I don’t have to add a whole lot more salt separately. If you do use unsalted, make sure to taste before serving and adjust if needed.
  • Dijon mustard & lemon juice: The mustard adds a lovely umami and tang to the mix, and the citrus adds even more zing.
  • Shallot & garlic: The foundation of flavour in the sauce — you’ll sauté them both in butter before adding the other ingredients.
  • Vegetable stock: Balances out the other, more robust flavours and adds volume. You could also use chicken stock.
  • Cornflour: Helps to thicken everything. Cornflour is also called cornstarch in some places; it’s the starch that is normally used for thickening sauces.
  • Fresh herbs: Fresh parsley or dill pulls everything together and adds a pop of colour.

How to make creamy white wine sauce

Once you get started, you’ll see just how quickly this white wine cream sauce comes together. After you cook the shallot and garlic in butter and add the wine, you’ll add the other components and let the whole thing simmer for about 5 minutes. Then, all that’s left to do is add a few of the finishing touches, and voila.

Jump to the recipe for full ingredients and instructions.

1. Sauté the shallot & garlic, reduce wine

Place a skillet over medium heat to melt the butter and oil. Add the shallot and garlic and sauté for 2-3 minutes or until softened. Whisk in the white wine and bring the mixture to a simmer. Cook until reduced.

Shallots and garlic in butter, cooking.
The white wine reducing in the pan.

2. Simmer

Add the vegetable stock and cream to the skillet and bring to a simmer. Let it bubble at a simmer until reduced by half, or about 5 minutes.

The cream simmering in the pan.

3. Add lemon juice & herbs

Whisk in the Dijon mustard. Combine the cornflour and 1 teaspoon of water and whisk in. Cook for 20 seconds then remove from heat.

Add the lemon juice and parsley. Taste your creamy white wine sauce and add as much salt and pepper as desired. Enjoy!

The sauce ready to add the lemon and parsley.

Tips and tricks

  • Sauté the shallot and garlic over a low heat to keep them from burning. Medium for 2-3 minutes is enough — anything hotter or longer will impart a bitter taste.
  • Simmer, don’t boil. When reducing the wine and stock, keep it at a gentle simmer. Boiling will cause the cream and white wine sauce to evaporate too quickly, which could affect the flavour and texture.
  • Make sure to allow the wine and stock to reduce fully before you add the cream. It allows the flavours to concentrate and gives the whole thing a thicker consistency.
  • Taste as you go and adjust the seasonings accordingly. Remember, you can always add more salt, pepper, or lemon juice. But, once it’s in the cream & white wine sauce, you won’t be able to take it out!
A small carafe filled with creamy white wine sauce.

Storage

If you don’t use all of your white wine sauce with cream, you can store leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, place it in a saucepan over low heat and stir constantly as you go to prevent it from burning. You may need to add a bit of milk or cream to loosen it.

I wouldn’t suggest freezing as the texture may change when thawed. Seeing as though it comes together in just about 20 minutes, it’s best to make it fresh when you need it.

FAQs

What is the best way to thicken cream and white wine sauce?

Cornflour combined with a bit of water is the best way to thicken cream & white wine sauce, in my opinion! Arrowroot powder is a good substitute for cornflour. You can use flour, but it will need to be added once the shallots have softened and cooked out for a minute or so.

How do you add cream to white wine sauce without curdling?

The key is in cooking and reducing the wine before you introduce the cream. This process actually changes the composition of the wine as a whole, which will allow you to add and cook the thickened cream without the risk of curdling.

What wine is best for creamy sauces?

Again, always choose one that you would like to drink. If you need some specific options, dry whites like Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices for a creamy white wine sauce.

A carafe filled with white wine sauce.

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A pan of creamy white wine sauce with a spoon in it.

Creamy White Wine Sauce

Yield: 4 serves
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
4.9 from 17 ratings
This creamy white wine sauce is tangy and rich. With lemon and Dijon mustard it's especially wonderful over seafood or chicken.
Print Rate Pin

Ingredients

  • 57 g salted butter (¼ cup/2oz)
  • 3 teaspoons oil
  • 1 small shallot finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine (125ml)
  • ⅔ cup vegetable stock (160ml)
  • ⅔ cup thickened cream (160ml)
  • 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

For best results, always weigh ingredients where a weight is provided

Equipment

  • frying pan, skillet or saucepan

Instructions
 

  • Melt the butter and oil over medium heat then add the shallot and garlic and cook for 2-3 minutes until softened.
  • Whisk in the wine and bring to a simmer. Cook for 3 minutes or until reduced almost completely back to just the volume of butter and oil.
  • Now, add the vegetable stock and cream bring to a simmer again, letting it bubble just at a simmer for 4-5 minutes until reduced by half.
  • Whisk in the Dijon mustard.
  • Mix the cornflour and 1 teaspoon of water and whisk in. Let it cook for 20 seconds, then remove from heat.
  • Whisk in the lemon juice and parsley then taste and add salt and pepper to taste.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE SAUCES AND SEASONINGS!
Calories: 301kcal
Author: Marie Roffey
Course: accompaniment
Cuisine: French
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
Nutrition Facts
Creamy White Wine Sauce
Amount Per Serving
Calories 301 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 75mg25%
Sodium 290mg13%
Potassium 105mg3%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 2g2%
Protein 2g4%
Vitamin A 1151IU23%
Vitamin C 5mg6%
Calcium 41mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.