Wine Cream Sauce for Fish

Wine Cream Sauce for Fish


10 people made this

This creamy wine sauce is excellent on barbecued fish or other fresh seafood such as prawns or lobster.


Serves: 6 

  • 125g butter
  • 1/2 cup (60g) plain flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 tablespoon cooking oil
  • 1/2 cup diced eschalots
  • 1 cup white wine
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 1/8 teaspoon salt and pepper to taste

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. To make roux: Melt 125g butter in a frypan over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate colour. Season with basil and thyme. Remove from heat.
  2. Heat oil in a saucepan over medium heat. Saute eschalots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain eschalots from wine, and return wine to frypan. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavour. Season with salt and pepper.

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