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Cabarrus Magazine

Breaking Bread: Sauce au Vin Blanc (white wine sauce) for Seafood

Nov 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Sauce au Vin Blanc (white wine sauce) for Seafood

One of the basic sauces that goes perfectly with every type of seafood is the sauce au vin blanc. Unfortunately, most people make it improperly – here is the correct technique of making a good white wine sauce. 



3 shallots, diced thinly

1 cup white wine

Juice from half of a fresh lemon

3 cups fish stock 

3 cups heavy cream  

Pinch of salt 

Pinch of black pepper 

2 tablespoons butter



Place the shallots in a saucepan and cook on medium heat until they are clear. Add the wine and reduce the heat to low. Next, add the lemon juice and some lemon zest (optional). Pour in your fish stock and cook on low heat until the mixture thickens. Add the heavy cream and simmer until mixture is reduced by one-half. Add salt and pepper to taste. Once the mixture has thickened, add the butter and mix thoroughly. Your Sauce au Vin Blanc is ready! Bon Appetit!

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