White Wine Sauce with Three Liaisons

Preparation info

  • Difficulty


  • yield: approximately

    3 cups

Appears in


By James Peterson

Published 1991

  • About


white wine 1 cup 250 ml
shallots, minced 2 2
heavy cream or crème fraîche 1 qt 1 L
flour 2 tbsp 30 ml
butter 5 oz 150 g
lemon juice to taste to taste
salt and pepper to taste to taste


  1. Combine the white wine and shallots in a 2-quart (2 liter) saucepan and reduce the mixture by three-fourths.
  2. Add the cream to the reduced white wine–shallot base and bring the mixture to a simmer.
  3. Work together the flour and 1 ounce (30 grams) of the butter to make a beurre manié; whisk it into the cream sauce. Continue reducing the cream mixture until it has the desired consistency.
  4. Cut the remaining butter (4 ounces/120 grams) into chunks and whisk it all at once into the sauce.
  5. Add lemon juice. Season with salt and pepper. If desired, thin the sauce with cream or water, and adjust the seasoning. (Do not ever thin a finished sauce with raw wine.)