The name says it all!  A creamy, classic white wine sauce.

Creamy White Wine Sauce

heavy whipping cream

white wine

all-purpose flour

salt

parsley

In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.


Reduce heat to low and simmer until thickened.


We were having pasta one night, and I was trying to figure out something to go with it, saw that we had all the ingredients for this sauce and whipped it up in no time.  It's now a family favorite and we make it all the time! It's really easy and sooooo good with pasta, chicken, fish, nearly anything!

This is a great cream sauce recipe - either plain or to start from.  I doubled the recipe and served it on ham/asparagus pasta.  I did add a lot of fresh ground pepper.  I think next time I prepare this - I will add either shallots, mushrooms, and/or fresh parsley that has been sauteed in butter - after the sauce is thickened - and then serve it on angel hair pasta or "bird nest" pasta.

Perhaps the reviewer before me didn't like it because they didn't use their favorite wine?  I used a medium sweet white wine this time - but will use a drier one next time.

Quick and dirty sauce; minimal ingredients needed.  I added basil, oregano and fresh garlic slivers to add more taste.

I also topped the pasta w/ sauteed basil &amp; lemon chicken breast.

You have got to be kidding me...There is way too much salt in this sauce. I should have used my better judgement and only used half, but I dumped it all in AS PER RECIPE. Sorry to say, but that was a huge mistake. It tasted like ocean water! I will try the reduced version next time, but am rating this based on the original recipe..GADZOOKS!

This sauce was so easy, throw it all together and voila! No mixing steps. I was concerned it would come out lumpy, ended up smooth as a baby's butt. I gave this a 4 because of the lack of flavour. I added garlic and chives to mine. Great base sauce.
I served if over bow tie pasta, shrimp and Brocoli. Yumm


Yummy! This recipe is good and easy! I made it with bow ties, frozen peas and tuna... my husband loved it. I will be making this again, and tring all different things! Thanks for sharing Sara

I put shrimp in the sauce over linguini noodles.  It was awesome.

Very good!  It was tasty, yet practical.  I served this over chicken and my fiance loved it.  I only added half the salt,and it was still great.  I also left out a pinch of the flour, only because I like a thinner cream sauce.  This is a keeper!!!

Pretty good white sauce.  It will just cover a lb of noodles with veggies. I will try it again with some other pasta dishes found on this site that have some spices in it...cuz this sauce will help zing it up.

For what it is, it is just great!  A quick, dead simple white wine sauce that tastes lovely.  I thought it worked well over some zucchini and green peppers and pasta, but I'm sure it'll have a lot of uses.

Thanks alot!

I don't like giving negative feedback, especially when everyone's techniques vary and create different flavors, so it could have just been me, but I did not care for this at all. I've made other white wine sauces before because my husband loves it, but just as others have stated, it was very bland and way too salty and the wine flavor was so strong is absolutely drowned the chicken and pasta I poured it over. We ended up ordering takeout.  I added a few herbs (basil, tarragon, fresh garlic) but nothing would bring out the flavor and dull down the excessive wine taste. I'm sorry, but I won't be making this again.

Man, just wasted 2 cups of cream and 1 1/2 cup wine when the whole thing CURDLED.  I read the first 20 reviews and no one mentioned anything about being careful of curdling.  No idea what happened, but am SOOOO disappointed.  I need to read up on the science of how NOT to curdle you cream when adding wine.

This is a very basic white wine sauce that has potential to be amazing! When I made this, I added some 1/4 tsp garlic salt (in place of normal salt), 1 TBS garlic powder, and freshly chopped garlic as well. I also added a little flour to thicken. I let the heavy cream, wine and previous ingredients heat up. Then I added some sun dried tomatoes and peas. At the same time, I diced some chicken, seasoned it with salt and garlic powder and browned it in a different pan, then added a splash of white wine for added flavor. Once the chicken was almost cooked I added it to the sauce to finish cooking. I also added some spiral noodles and tossed it together. It came out delicious! This is a basic recipe but with some of your own touches it can be great!

I'e been using this recipe since I came across it in 2006.  However, since my culinary skills have improved so has the quality of this sauce courtesy of the modifications I have chosen.  I add only 3/4 tsp salt.  Additionally, i substitute half the amount of flour called for with 1 tbs of cornstarch instead which eliminates the "flour-ey" taste and thickens the sauce all in one go.  As my Grandmother taught me, "Recipes are only a guideline – you can do anything you want."  SO . . . many thanks for the past years of this lovely white wine sauce : )

Very easy and adaptable!  I used half &amp; half instead of heavy cream because it was what I had on hand.  I also added some sauted mushrooms and chopped roasted red peppers.   My husband really liked it on some ravoli with a little bit of crushed red pepper.

I would not recommend following this recipe exactly. Usually I add salt to taste, but this one time I followed the recipe and I regret it. With the wine and the salt it tasted like ocean water. I used a cooking wine, so the extra salt was probably not necessary, but I didn't realize it until it was too late. I also could have used a lot less wine. I had to add a ton of milk to the sauce to make it edible. Next time, IF I make this again, I'm going strictly by taste. Be careful if you try this recipe.

Pretty good, but a little too heavy on the wine for my tastes. I adjusted the amount of wine to 2/3 cup, and it was still a little over powering. Still tasted good, just next time I will reduce to 1/2 cup wine. Served over sauteed chicken breast, mushrooms and linguine, everyone liked it!

It's a good base recipe, as others have said. I added garlic and 2 tsp. Old Bay and then served it over lobster ravioli.

good base sauce. I cut the wine in half, used half and half instead of cream. I added garlic, italian seasoning, lemon, salt and pepper, and parmesan cheese.

Good basic recipse, but I have to agree with those that commented on too much salt. Being warned beforehand, I cut the salt down by half and it was still too much for our taste (and we generally don't mind things a little salty). I added some half and half and a dash of sugar to counteract it. The sugar hint is one I learned from my mother - it "calms down" saltiness if you overdo it. Just a a little bit at a time though (by taste) so the sauce doesn't become noticeably sweet. After these corrections it was very good over my seared scallops and linguine pasta! Oh, I also added a clove of garlic, minced - sauteed in the pan in olive oil before adding the other ingredients.

When I first tried making this, I followed the recipe as is, and thought it was good, but not great. When I made it enough and finally got comfortable with it, I started to add some other ingredients to it. I first caramelized some garlic in a couple tablespoons of butter and a drizzle of olive oil. Then I added the wine and the heavy cream and let the wine reduce. I also added a little bit of chicken stock, and some dried herbs, and thought that it came out wonderfully with the additions. Very simple yet delectable sauce. Will be making this again. I love wine sauce.

perfect recipe to serve over linguine with sauteed shrimp. yum. exactly what i was looking for

If you reduce the wine a little you can add some jarred artichoke hearts.  Just cut them up a little and add to chicken.  I also use chicken thighs, season them and saute them in butter and olive oil and reserve the flavor for the sauce.

I didn't follow this recipe exactly because I was looking for a white wine sauce but not a creamy one. I replaced the cream with chicken broth but kept everything else the same. Very delicious!!

I made this exactly as stated and it was way too salty and I really like salt. I think with some changes it would be a good sauce but as is I do not like it.

This recipe was excellent, simple, and quick.  I followed it exact, except for the fact that I doubled it.  I made bowtie pasta, sauted some minced garlic, chopped onions and red bell pepper, mushrooms, peas, and threw in some leftover rotisserie chichen.  After the pasta was drained I threw everything in the large pot and mixed it.  (This was not salty, let alone too salty.  Perhaps the other reviewer accidentally used a tablespoon of salt instead of a teaspoon).

Delicious! Added 1 teaspoon of oregano and basil for a little bit more flavor. Once on the pasta, I sprinkled some grated parm on top as well as fresh parsley and cilantro with a freshly squeezed lemon. :)

This turned out great! It was very easy to make. I doubled the recipe. I had no parsley to add in the recipe, but I added juice from two whole lemons. After the sauce was ready, I added to fresh broccoli and lightly fried chicken and baked for 35 min on 350 deg. I will definitely be using this sauce recipe again to put in with chicken and broccoli!

I made this exactly how it was supposed to be made. Maybe it was the cheap wine I used, I will try this again and use a better wine. The wine was just SO overwhelming in the sauce.

Okay, so this sauce has just changed my life. How can a sauce do that, you ask?  By taking a dish I've made for YEARS and turning it into the most scrumptious meal my family has had in a long while.  Garlic mushrooms are a dinner staple, ie, fresh garlic, butter, sea salt, fresh pepper, and fresh mushrooms cooked in the oven for about 40 mins.... tonight I COMBINED the cooked mushrooms with the white wine sauce (plus fresh parsley but no salt).  It was sooo amazing... poured over some simple sauteed chicken breasts... sigh.  DELISH.   This simple sauce recipe is just sitting here, waiting for each chef to come along and make it their own.   I will be adding sauteed onions and serving over fish, or broccoli and over pasta... or with chocolate over cake... okay maybe not the last one, but you get the idea...  it's a great recipe to add to your arsenal of yummy tricks.   Yep.  Life changed.

Not only was it bland, but the wine flavor was too much.  Will NEVER make again.

I found this very sauce easy and good.  I used dill instead of parsley and less salt because I served it over fish and shrimp.  I added the sauce to the fish (sauteed in butter with fresh dill and red peppers) when it was almost done.  It came out beautiful, thank you!

Easy and quick. Tastes great.  Looks elegant and classy.  Use half &amp; half for those who want less fat.

was not impressed with this at all, in my opinion this was very bad and will never use this one again.

Very easy.  I added fresh parsley, ground pepper and shredded parmesan cheese.  I used this sauce over broccoli, cauliflower and pasta.  

I made this for my family and I was the only one that liked it.  Kinda bummed they didn't like it.

Very good base sauce.  I would definitely add some extra spices of your liking though, as it is a little plain for my tastes by itself!  Very rich and creamy though!

Yummy!  I added salt to taste though, otherwise I think it would be too salty.  

I added a tablespoon of butter and it was perfect!

This was really good, and so easy! I added too much wine though, so it was a bit overpowering...but that was totally my own fault. I also added garlic powder and some chopped artichoke hearts to go with the ravioli I made. I would make this again for sure, but not be as heavy handed on the wine!

This is how I made it, and I liked it:

- half an onion
- tsp minced garlic
- 1 cup half and half creamo (less fat)
- 3/4 cup wine
- 1 Tbsp flour
- tsp paprika
- seasoning salt until your desired saltiness
- cut up fresh basil

Fry onion &amp; garlic in a pan until the onion is soft. Add the rest of the ingredients. Was very good.

I made this sauce for my family last night it was great. I added some freshly chopped garlic about 4 cloves and 2 tabelspoons of drained small cappers. after cooking the sauce and before serving it i removed the cappers.
we served it over crabmeat stuffed talipia.  WOW it was good!!!!!

A nice change, I served it over chicken.  Watch the quality of your white wine -- it really makes a difference.

I used this as a base and added a package of fresh Parmesan cheese and a pkg of pesto mix, omitted the parsley, poured it over gnocchi, it was a huge hit!

Thanks for the recipe. It's absolutely simple and a great base for this type of sauce. I did add a few pats of butter and sauted some mince garlic with it to start, and used a little over half a cup of chardonay. I added a bunch of italian seasonings and a little of some shredded italian cheese. We had chicken breasts stuffed with fontina cheese and prosciutto and poured this sauce over it. With asparagus risotto as the side. It was a great meal.

ok this recipe was alright, the sauce did seem a little on the bla side and when i put the salt that it says in the recipe it was like WHOA!!! i would suggest that anyone else thats making this, make sure to add a little bit of salt at a time and taste, dont just dump all of the salt at once like i did!!?

This is my go-to sauce. It's so simple and goes amazing with seafood or chicken. Try adding lobster! It would make even the worlds biggest lobster hater a fan!

Its a good basic sauce! Its a good base sauce to tweak to your likings and to pair other food with. 

We did not care for this at all. Tastes like hot wine. Gross, my entire family gave me crazy looks after tasting it.

This is a good easy sauce. My wife cannot have gluten, so for a gluten free option substitut the flour with corn starch, but make sure to use half of what it calls for in flour as corn starch thickens WAY more than flour does.

Waaaay too much salt!  Next time I will use half.  I ended up adding sugar to this to counter the salt a little and then it tasted ok.  Will not make this the same way again next time.  Other than the salt issue, this recipe is quick and decent but needs some punch to it.

Great recipe base, used half the salt, a hint of minced garlic, and some Italian seasoning instead of parsley. I'm serving it drizzled over green beans, but it would be great on pasta or maybe fish! Found a really yummy Chardonay out of the deal. I bought it for the recipe because it was on sale, and had a glass while I was cooking. Now I need to buy a few more bottles!

Quick and easy to prepare with most ingredients on hand in all kitchens.  I often serve this over Penne, Vegetarian Chick'n, and Broccoli and it's great.

Way too much salt, and very plain.  Cut the salt in half and use this as a base to add flavor to.

Great flavor - you can taste the wine still after cooking.

I used this sauce with some chopped turkey over pasta.  Delicious!  I added about 1/2 teaspoon of Italian Seasoning to give it some zip.  Yummy!  Kids and hubby loved it!

This was great rich sauce. Added sauteed garlic. One of my favorites for sure.

I made a half recipe of this to serve over chicken and proscuitto with mashed potatoes.  I cut the salt in half as previous reviewers suggested, and added a little minced garlic.  I also fixed the sauce in the pan that I had sauteed the chicken in, so there was a bit of olive oil and other spices.  It was delicious, we'll definitely make it this way again.  Thanks!

I am sorry to be honest here, but this sauce tastes too bitter with the white wine.  I suggest adding in some butter, roasted garlic and a ton of seasonings to this recipe.

Made this last night over shrimp with spinach and angel hair pasta and wow what a easy and fast sauce.  This was my first sauce of this kind to make and it turn out amazing.  I did add lots fresh gr. pepper and a couple of TBS butter too. Thank you for a great recipe!! I

It's a good recipe except there is way to much salt in it. I thought a tsp sounded like too much but I did it anyway. Next time I will only use a half a tsp.

I did not care for this. Maybe I used the wrong wine.  I used Chardona.
Wanda H. 
Texas

This was a nice white wine sauce but i might use even less salt. it had a bit salty taste.

I am rating on this recipe as it is written. The ingredients are a little off and throwing them all in a saucepan before cooking the flour can't be right.  I thought I would try it though.... and it just wasn't very good.

This is a great base sauce!! I didn't use all the salt it called for because I added Parmesan cheese to the sauce. I also added oregano, about a tsp. of chopped garlic, and a can of mushrooms. I put the sauce over cheese tortellini and it was fantastic!!! Whole family loved it and I would consider making it for a dinner party! Thanks a bunch!

This was awesome.  I did not have any parsley, but it was wonderful.  I cooked the sauce then added broccoli and chicken and let it cook, it was great.

SUPER SAUCE! I used this over Stuffed Chicken! 

Start with 1/2 the salt, then salt to taste!

Other than that, it was amazing. Wonderful base sauce, as everyone will add more of the things they like. There really is no way to mess this up! I added fresh parsley and garlic; I will be adding more fresh herbs next time!

And too winey? Not at all! I used white cooking wine, and it came out wonderful. Everyone loved it!

I just made this for the first time and LOVE IT! The only thing I did different was I added a splash of lemon juice (and I mean a splash!) and a dash of basil. I eyeballed the salt to be on the safe side because I do use cooking wine that has a salty taste already. I will definately be using this recipe over and over again!

I would make this again, but next time I will sift the flour better.  Mine came out in little clumps when I added that to the liquid ingredients.  I also added italian seasoning and a little garlic to spice it up a bit.

Very easy and very good.  It's versatile as well!  Can be easily modified to change the flavor.

I really enjoyed this recipe.  I served the white wine sauce over steak with scallops and prawns and asparagus.  It was delicious!  My husband enjoyed it as well however found it a bit strong.  I disagreed!  I loved it!

I should have known better. 1 cup cream to 3/4 of wine.  Whoa, way to winey. I added another 1/2 cup cream and then some milk and it was still very overpowering.  I cooked for a long time trying to cook down the wine. Plus way too much salt for the amount. I used half of what was called for.  I think they need to take a relook at this recipe, yet there are a lot of people who like it.

There is TOO MUCH WINE in the sauce.  If I had used half as much wine that would have been better - but I didn't know.

Easy and tasty.  I used it as a base and then added garlic, black pepper, and shrimp.  

This is a good base sauce, but I found it to be very salty, however when I paired with lightly seasoned chicken the salt was not as strong.  I will try this again with less salt.

Awesome base, I added garlic and mushrooms and had it over linguine and chicken strips the whole family loved it

One note and winey as written. Reduce wine to 1/3 to 1/2. Add TBL butter. Use a heavy hand with seasonings (double or triple the herbs) and add garlic powder and (white) pepper.

excellent! I used this on sauteed scallops and veggies on penne. It was really fast and easy and turned out great. I used sage instead of parsley since that's what i had on hand.

Simple, delicious sauce.  Made it for the first time.  The sauce did break, but I found a fix..  whisk an egg yolk with a little of the wine... then very slowly, while whisking, add your broken sauce.  It completely fixed it.. it was smooth, and tasted great!  Yes, when I was done eating I realized I just ate a whole stick of butter, but who cares if I get fat.  My mother will still love me.

Used this recipe as a base but changed a few things.  Reduced the wine by 1/2, used chicken broth but dissolved flour in a little water before adding to avoid lumping.

This was a good starter sauce.  I used a Piesporter wine, which was entirely too sweet.  You definitely need a drier wine for this sauce.  Otherwise, I think it would have been really tasty!  I'll try it again with a drier wine.

Very quick and easy!  I had some leftover  pesto that I used on my chicken, and mixed it into the sauce.  Made for my parents and family- everyone liked it (even my 6 year old).  

My Husband loved this, even though he is not a big sauce man. We don't have heavy cream in the house, so I used whole milk instead, and it was nice. Not too heavy. I added it to penne, chicken and brocoli. It was a nice simple meal,and the wine adds a nice flavor. Will be making this again!

Wow! I'm with another reviewer....WAY too much salt. It's all I could taste. Be careful with the salt.

I really liked this. It was simple to throw together and its just a basic sauce, so it was real easy to put in the flavors that I wanted..I added fresh garlic and fresh chopped basil and tossed this with farfalle and roasted veggies - it was amazing!!  

I don't know what people were talking about with the "too much salt" comments. I just eyeballed the salt, and ended up having to go back and add more, so I probably put in more than what was called for. I don't usually use a lot of salt in my cooking - when I think something needs salt, it REALLY needs salt, lol.. But to each their own.  I will definitely be making this again =)

I found the same recipe years ago and loved it and can't believe it's been years since I made it again. I followed the recipe and don't have any complaints. I feel this is best used to add a layer of flavorful and not as the main focus of the dish. I love it over baked chicken cordon bleu. I've also used it on cheese and chicken ravioli. It's fairly potent so use it sparingly at first. If you want more you can always add more.

I added garlic &amp; onion powder for extra tatse.

A good, basic white wine sauce.  It at least starts you off on a good note and then add whatever spices suit your tastes.

Loved this sauce. I added 4 garlic cloves minced, and about 1/2 cup chicken broth. I added flour to get my desired consistency. I also added mushrooms to chicken medallions coated with Italian bread crumbs, and  stirred everything together with pasta.

This recipe is one of the best I've found, to make the base for chicken or turkey tetrazzini.  My alteration includes starting with sauteeing mushrooms and minced garlic in olive oil, then making the sauce from there.  It definitely needs garlic maybe instead of the salt.  I use Marsala cooking wine, which makes a great tasting sauce.

This turned out pretty good!  I took a previous reviewers advice and added some Garlic, Oregano and Basil and added slightly less salt.    I had some left over grilled Salmon in the fridge so I flaked it up and added it to the sauce with some sauteed onions.  Stirred in some cooked Lingune and added some grated parmesan at the end.

creamy white wine sauce

Cook Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $4.09 /serving

Author : sal

Ingredients

Instructions

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