Wayne Gisslen

White Wine Sauce

Preparation info

  • 2

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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.