White Wine Sauce


U.S. Metric Ingredients
8 fl oz 250 mL White wine (dry)
2 qt 2 L Fish velouté
8 fl oz 250 mL Heavy cream, hot
2 oz 60 g Butter, in pieces
to taste to taste Salt
to taste to taste White pepper
to taste to taste Lemon juice



  1. Reduce the wine by half in a saucepan.
  2. Add the velouté and simmer until reduced to desired consistency.
  3. Slowly stir in the hot (or tempered) cream.
  4. Remove from heat and swirl in raw butter pieces.
  5. Season to taste with salt, white pepper, and a few drops of lemon juice.
  6. Strain through cheesecloth.

Per 1 fl oz (29.57 mL): Calories, 45; Protein, 0 g; Fat, 4 g (85% cal.); Cholesterol, 10 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 30 mg.


Instead of adding hot or tempered heavy cream, make a liaison with 5 egg yolks and 8 fl oz (250 mL) cold heavy cream. Incorporate liaison using the procedure. Then continue with step 4 in recipe.

Small Sauces

For each of the following sauces, add the listed ingredients to 1 qt (1 L) veal, chicken, or fish velouté, suprême sauce, allemande sauce, or white wine sauce as indicated. Season sauce to taste.


Simmer 8 oz (250 g) white mushrooms or mushroom trimmings with velouté when making allemande. Make allemande; strain. Finish with 2 tbsp (30 mL) chopped parsley and lemon juice to taste.


Add 6 oz (175 g) tomato purée to 1 qt (1 L) veal or chicken velouté, suprême sauce, or allemande sauce.


Sweat 2 oz (60 g) minced onion and 1 tbsp (15 mL) paprika in 1 oz (25 g) butter until soft. Add ½ cup (100 mL) white wine and reduce by half. Add 1 qt (1 L) veal or chicken velouté, simmer 10 minutes, and strain.

Ivory or Albufera

Add 2 oz (60 g) meat glaze (glace de viande) to 1 qt (1 L) suprême sauce.


Cook 4 oz (125 g) mirepoix, cut brunoise, in 1 oz (25 g) butter until tender but not brown. Add 1 tbsp (15 mL) curry powder, 1 crushed garlic clove, pinch dried thyme, ½ bay leaf, and 2–4 parsley stems and cook another minute. Add 1 qt (1 L) veal, chicken, or fish velouté. Simmer 20 minutes, add ½ cup (125 mL) cream, strain, and season with salt and lemon juice.


Sauté 4 oz (125 g) sliced mushrooms in 1 oz (25 g) butter, adding 1 tbsp (15 mL) lemon juice to keep them white. Add to suprême, allemande, or white wine sauce or to appropriate velouté.


Reduce by two-thirds 2 oz (60 g) chopped shallots and ½ cup (125 mL) white wine. Add 1 qt (1 L) fish velouté, reduce slightly, and finish with 2 oz (60 g) raw butter, 2 tbsp (30 mL) chopped parsley, and lemon juice to taste.


To white wine sauce add chopped parsley, chives, and tarragon to taste.


To 1 qt (1 L) fish velouté add 4 oz (125 mL) mushroom cooking liquid (or 4 oz/125 g mushroom trimmings) and 4 oz (125 mL) oyster liquid or fish fumet. Reduce by one-third. Finish with liaison of 4 egg yolks and 1 cup (250 mL) cream. Strain and swirl in 3 oz (75 g) raw butter.


Follow instructions for Normandy sauce but, in place of the raw butter used to finish the sauce, substitute 6 oz (175 g) anchovy butter.


To 1 qt (1 L) white wine sauce add 4 oz (125 g) shrimp butter and a dash of cayenne. If desired, garnish with 4 oz (125 g) diced, cooked shrimp.


Combine ½ cup (125 mL) each white wine and tarragon vinegar, ½ oz (15 g) chopped shallots, and 2 tsp (10 mL) chopped fresh chervil. Reduce by two-thirds. Add 1 qt (1 L) white wine sauce and simmer 2–3 minutes. Strain. Add fresh tarragon to taste.


Add 2 oz (60 g) drained horseradish, ½ cup (125 mL) heavy cream, and 2 tsp (10 mL) dry mustard dissolved in 1 fl oz (30 mL) vinegar to 1 qt (1 L) velouté made with beef or veal stock or broth from Simmered Fresh Beef.