White Wine Cream Sauce

5 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:13 g
Carbohydrates:4 g
Protein:0 g
Calculated per serving.

Serves: 5

Serves: 5decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large skillet over medium heat, sauté the onions in pan drippings or ghee until soft, about 5 minutes.
  2. Add the garlic and cook for another minute, stirring frequently.
  3. Pour in the wine and scrape up any bits stuck to the bottom of the pan. Cook until the wine is reduced by half, about 3-5 minutes.
  4. Add the remaining ingredients and simmer until thickened and slightly reduced, about 10 minutes.

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  1. singout
    September 28, 2014

    I made this for my family last night (with a couple changes) and it was delicious! I subbed chicken stock for the wine, added an extra cup of stock (I needed a lot of sauce), and then simmered it for a good long while to reduce it before adding in the remaining ingredients. I also eliminated the sage, as I was serving it with a dish that already had sage in it: zoodles, kielbasa, and sage roasted butternut squash with your lovely garlic cream sauce.

    The sauce is not very thick, but it’s velvety soft and packed full of flavor. Love it!

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