Recipes

Wine & Cream Sauce
  • Ingredients
  • 1/4 cup butter
  • 1 small onion, finely chopped
  • 1 bay leaf
  • 2 parsley sprigs with long stalks
  • 1/2 cup button mushrooms, thinly sliced
  • 1/3 cup all-purpose flour
  • 1-1/2 cups dry white wine
  • 3/4 cup stock (chicken, vegetable or fish, depending on the dish)
  • salt
  • freshly ground white or black pepper to taste
  • 1-1/2 cups light cream
Directions
  1. Melt the butter in a saucepan
  2. Add the onion, bay leaf and parsley, and cook, stirring often, for 15 minutes, or until the onion is softened slightly but not browned
  3. Stir in the mushrooms, then stir in the flour
  4. Gradually stir in the white wine and stock
  5. Beat well then stir in bay leaf and parsley
  6. Bring to a boil
  7. The sauce will be too thick at this stage
  8. Cover the pan tightly and allow the sauce to cook very gently for 15 minutes
  9. Remove the bay leaf and parsley sprigs
  10. Stir in the cream and heat gently without boiling
  11. Add your choice of seafood such as cooked whole shrimp or pieces of boneless cooked chicken breast and heat through
  12. Toss with hot pasta
  13. Serves 4.


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