Creamy White Wine Sauce

Preparation info

  • Makes

    200 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This sauce is ideal for poached or steamed chicken and pork and can also be applied to fish by exchanging the chicken stock for fish stock.


  • 150 ml (5 fl oz) white wine
  • 150 ml (5


  • Boil the white wine and stock together until just two-thirds of the liquid is left.
  • Loosen the cornflour with a little cold water and whisk it into the sauce, simmering for a few minutes.
  • Stir in the cream and simmer the sauce for a few more minutes, then add the lemon juice and season with salt and pepper.