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Seafood Wine Sauce

JCSMITHGULF

"Sauce is to be used on grilled fish or blackened fish."
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Ingredients

45 m servings 443 cals
Original recipe yields 6 servings

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Directions

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  1. To make roux: Melt 1/2 cup butter in a skillet over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. Season with basil and thyme. Remove from heat.
  2. Heat oil in a saucepan over medium heat. Saute shallots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain shallots from wine, and return wine to skillet. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavor. Season with salt and pepper.

Nutrition Facts


Per Serving: 443 calories; 40.1 g fat; 12.5 g carbohydrates; 2.5 g protein; 115 mg cholesterol; 231 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after add...

Most helpful critical review

As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sau...

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As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sau...

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after add...

This sauce tasted fantastic, however it is not a quick one. It took me almost half an hour and my fish was cooked well before that. Now I know, I can plan better. Excellent flavour though.

I love this recipe. I made a rolled chicken breast stuffed with sundried tamatoes, proscuitto, spinach leaves, and feta cheese. I used this sauce to top it off.

Paslea1987 was the most useful addition to create a luxurious sauce. I added capers instead of Thyme for an extra bit of brine taste. I used a Riesling for extra sweetness in the sauce.

Good basic white wine sauce recipe, added a lot of black pepper salt and a little cayenne pepper and lemon. On the bland side without the additions.

I made this for dinner tonight and thought it turned out yummy! I used a gewurztraminer and the flavor was a little off, but ended up tasting GREAT with salmon. I also didnt have shallots so I ...

delicious and simple.