creamy white wine sauce recipe

Written ByJenny Smyth Posted on
creamy white wine sauce recipe
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The Best creamy white wine sauce recipe

I’ve been making creamy white wine sauce for years, and it’s still a family favorite. My kids love it when I serve it with pasta or as a dip for vegetables.

The recipe is easy to follow and requires just a few ingredients, making it perfect for a weeknight dinner or a special occasion. I’ve tried many variations of this sauce, but the original remains my go-to.

There’s something about the combination of butter, garlic, and white wine that just works. When I’m short on time, I often use store-bought garlic bread to make the meal feel more substantial.

It’s also a great way to get in some extra veggies – simply add them to the pasta along with the sauce. This recipe makes about 2 cups of sauce, which is enough for 4-6 servings.

You can easily double or triple the recipe if you need more. One of the best things about this sauce is its versatility – it’s great on its own with pasta, or you can add cooked chicken or shrimp for added protein.

My kids love helping me stir in the cream at the end – it’s their favorite part of the process! As an added bonus, this sauce freezes beautifully, so you can make a big batch and save some for later.

Creamy White Wine Sauce

Creamy White Wine Sauce

4.7 from 750 votes

This creamy white wine sauce is a versatile and elegant addition to pasta, chicken, or fish. It combines the richness of heavy cream with the bright acidity of dry white wine, finished with a touch of garlic and Parmesan.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Sauce

2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup dry white wine, such as Sauvignon Blanc
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

👨‍🍳Directions

1Melt the butter in a large skillet over medium heat.
2Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
3Do not let the garlic brown.
4Pour in the white wine and increase the heat to medium-high.
5Bring the wine to a simmer and cook until it has reduced by half, about 3 to 4 minutes.
6The liquid should look slightly syrupy.
7Reduce the heat to medium-low and slowly whisk in the heavy cream.
8Continue to cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
9Do not let it boil.
10Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted and smooth.
11Season with salt and pepper to taste.
12If desired, garnish with fresh parsley before serving.

🔧Equipment

Large skillet or saucepan
Wooden spoon or whisk
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 90mg🧂Sodium: 480mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 6g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream, but note the sauce will be thinner. Use a good quality dry white wine that you would enjoy drinking. The sauce is best used immediately, but leftovers can be refrigerated for up to 2 days and gently reheated over low heat.

Watch Video Of How Creamy White Wine Sauce Works

One thing I love about this recipe is that it’s so easy to customize – whether you’re adding cooked chicken or shrimp for extra protein or serving it with a side of steamed veggies for added nutrition.

When reheating leftovers, be sure to check the consistency first – if it’s become too thick, you can always thin it out with a little bit of water or broth.

Overall, this creamy white wine sauce recipe is a staple in our household – not only is it delicious and versatile but also relatively quick to whip up when we need something satisfying on our plates.

❓ Frequently Asked Questions About Creamy White Wine Sauce

Q: What type of pasta pairs well with creamy white wine sauce?

A: This sauce is great with any type of pasta, but I find that long, thin shapes like fettuccine or spaghetti work particularly well. You can also try using pappardelle or even linguine for a slightly different twist.

Q: Can I use dry white wine instead of fresh?

A: Yes, you can use dry white wine if that’s what you have on hand. Just keep in mind that the flavor will be slightly different – fresh white wine gives the sauce a richer, more complex taste.

Q: How do I prevent the sauce from becoming too thick?

A: If you find that your sauce has become too thick after adding the cream, simply stir in a little bit of water or chicken broth to thin it out.

Q: Can I make this sauce ahead of time?

A: Yes, you can make this sauce up to 24 hours in advance – just store it in an airtight container in the fridge until you’re ready to serve.

Q: What’s the best way to reheat this sauce?

A: To reheat this sauce without compromising its texture, I recommend warming it over low heat on your stovetop – simply place it in a saucepan over low heat and stir occasionally until warmed through.

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