creamy wine sauce

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&#39;s a classic French technique called monter au beurre.Don&#39;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.

Fish with White Wine Sauce

tsp salt

tsp pepper

tbsp extra virgin olive oil

eschalot (, small, finely chopped (~1 1/2 tbs, Note 2))

white wine

lemon juice

tsp white wine vinegar ((sub more lemon))

salt

pepper

white sugar

thickened/heavy cream

tsp finely chopped parsley ((or chives))

Preheat oven to 50°C/120°F. Place rack over a tray.

Season fish: Sprinkle fish with salt and pepper.

Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)

Keep warm: Place fish on rack, and place in the oven to keep warm.

Cook fish:

Discard oil: Tip out excess oil from the skillet but don&#39;t wipe clean.

Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).

Simmer cream: Add cream, simmer for 2 minutes.

Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.

Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.

Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.

Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).

White wine sauce:

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

Ravioli in Creamy Parmesan Sauce

mushroom ravioli (or with your favorite filling)

olive oil

unsalted butter

garlic

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

tsp black pepper

¼ tsp red pepper flakes

sage leaves

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

cooking

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

simmering

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

tossing

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

serving

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

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Fish with White Wine Sauce

Ravioli in Creamy Parmesan Sauce

Top 2 creamy wine sauce recipes from across the web

The most viewed creamy wine sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish with White Wine Sauce

Ravioli in Creamy Parmesan Sauce

The most viewed creamy wine sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine