White wine Sauce

A variation on the basic veloute classic sauce to make chicken/fish casseroles or pies.

Prep Time: 1 minutes
Cook Time: 20 minutes
Photo of White wine Sauce Recipe with Kirks Roux

White wine Sauce

  • Ingredients

    • 150ml dry white wine
    • 1 litre fish or chicken Veloute sauce (see Veloute Recipe)
    • 30ml cream
    • 30gm butter
    • Salt, White Pepper and Lemon Juice to taste

  • Preparation

    1. Reduce your white wine by half over a medium heat.
    2. Then add your fish/chicken Veloute.
    3. Reduce the sauce until it coats the back of a spoon.
    4. Stir the cream into the warm Veloute with the heat turned off.
    5. Right before serving, swirl in you butter and season with salt, white pepper and a couple drops of lemon juice.