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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

443 calories; 40.1 g total fat; 115 mg cholesterol; 231 mg sodium. 12.5 g carbohydrates; 2.5 g protein; Full Nutrition


Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2004
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/21/2011
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 sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass tilapia and even shrimp. Thanks for sharing. Will use this recipe again. Read More
(14)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/21/2011
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 sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass tilapia and even shrimp. Thanks for sharing. Will use this recipe again. Read More
(14)
Rating: 4 stars
07/29/2009
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 adding the roux and thickening the sauce why did it say to cook five more minutes to eliminate the starchy taste when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce but I think this recipe needs some serious editing. Read More
(8)
Rating: 4 stars
04/25/2004
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. Read More
(7)
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Rating: 5 stars
11/08/2004
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. Read More
(5)
Rating: 5 stars
02/06/2013
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. Read More
(2)
Rating: 4 stars
01/17/2015
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. Read More
(1)
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Rating: 4 stars
06/30/2010
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 used diced garlic and some onion powder. Read More
Rating: 5 stars
09/16/2006
delicious and simple. Read More