This is my interpretation of a basic white wine sauce which I use as a base for a lot of dishes; risotto, pasta, lasagne, moussaka to name a few…
You will need:- shallots, onion, butter, fresh thyme, white wine, double cream, crème fraiche, vegetable bouillon, flour, vegetable oil
Firstly finely chop the four shallots and the half an onion and then sweat them for 5 minutes in a pan with a little butter and oil, you can also add your sprigs of fresh thyme at this point.
After 5 minutes remove the pan from the heat and then you add half a bottle of white wine; return to the heat and reduce the sauce by half. This takes approximately 15-20 minutes.
To this reduction you can then add a pinch of ground black pepper, 250ml of vegetable bouillon and 800ml of double cream/crème fraiche combined (400ml of each); bring back to the boil and then simmer for 10 minutes.
Remove from the heat and then pass the mixture through a sieve to remove all the onions and thyme etc. Return the sauce to the pan and now you can thicken the sauce to your required consistency using a beurre meunière (this is a 50% butter, 50% flour mixture) or cornflour is equally as good mixed with a little water. Add the mixture gradually, whisking it in each time, the sauce has to be brought back to the boil for the thickening process to be effective.
If you don’t want to use the sauce immediately you can cool it down for an hour and then cover and store in the fridge for 2-3 days.
Et voila! A tasty base sauce for many home-cooked favourites!
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31 Comments
no reflection to the chef but that kitchen is cold looking no life to it. does not look like it's used.
Thank you chef. I made this recipe tonight with my wife and i must say. Absolutely fkin delicious mate…!
Can I use half and half instead of whole cream if I don’t want it to be so high in fat?
How can I use this for chicken breast? Thank you for your help
Nice sauce
I made this same exact sauce but for my vegan friends so I used cashew milk and I also cooked down cherry tomatoes in it… So it wasn't really a white sauce but other than that he did the same things I did
Just made this sauce.
Wife loves it!
Merci!
You didn’t press the mixture through the sieve with the spatula. Everyday we stray further from god’s light
Good recepie, but half of the cream is enough. It.s to much cream.
Jesus christ, musics so loud, but cant hear this fuck
This is hands down the best white wine sauce tutorial. I've watched a lot and this one uses the proper amount of reduction and flavour. This is the only one to sweat onions off at the start with dry thyme. I made this and can say it was beautiful. Well done, chef!
AMAZING tried it today…………
thanks for the post, nice looking sauce, i've saved the video for later and will give it a try, im surprised by the amount of wine, but ill try it anyway.
Looks Good!
Little cream?
Damn, I wish I had come here first. After watching about 10 videos this is what I’ve actually been searching for. Thanks!
Pure class. Keep it coming
Dude, I love your technique and approach. Reminds me of how I grew up cooking.
Thank you Chef, please make more videos
About right I’ll have the rest lmao 😅
This video sucks
Thank you so much chef
My favorite
love this !!
This is by far the easiest way to make it
at this time…. add the thyme
Cooked a sauce with 2 dl white wine, 3 dl cream, 2 dl creme fraiche, stock and so on and the wine taste is awful. Very raw and strong. Don’t know how to do wine sauce 😅
Is the paste you made cooked a bit before or just raw flour and butter.
Why youtube doesn't recommend best of the videos? Been made 13 years ago. I guess youtube doesn't honor long time members
Hello chef
Do you have a demi-glace recipe?
What is the wine you use?