Wine Cream Sauce for Fish

    45 minutes

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

    12 people made this

    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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    Reviews in English (8)


    As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass, tilapia and even shrimp. Thanks for sharing. Will use this recipe again.  -  20 Mar 2011  (Review from Allrecipes USA and Canada)


    Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after adding the roux and thickening the sauce, why did it say to cook five more minutes to eliminate the starchy taste, when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce, but I think this recipe needs some serious editing.  -  27 Jul 2009  (Review from Allrecipes USA and Canada)


    This sauce tasted fantastic, however it is not a quick one. It took me almost half an hour and my fish was cooked well before that. Now I know, I can plan better. Excellent flavour though.  -  25 Apr 2004  (Review from Allrecipes USA and Canada)