White Wine Sauce

Name: White Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (700 ml)
Cuisine: French Classic
Ingredients: about 1½ shallots (60 g) Shallot; 1½ Tbsp (20 g) Butter; 1 cup + 1/4 cup white wine (300 ml) White Wine; 1 cup + 1/4 cup fish stock (300 ml) Fish Stock; 1 cup + 1/4 cup heavy cream (300 ml) Heavy Cream; about ¼ tsp (2 g) Salt; about ½ tsp (1 g) Espelette; 1/8 cup lime juice (30 ml) Lime Juice

Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.

FINISHING SAUCE · FISH & SHELLFISH

In the published recipe, this is the finishing sauce for re-eligible under §1 v2 2026-07-18.

Etchebest's white wine sauce for fish.

On the jar

WHITE WINE

Method: stove
Yield: about 3 cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

White Wine 300 mlFish Stock 300 mlHeavy Cream 300 mlLime Juice 30 ml

Ingredients

Shallotabout 1½ shallots (60 g)
Butter1½ Tbsp (20 g)
White Wine1 cup + 1/4 cup white wine (300 ml)
Fish Stock1 cup + 1/4 cup fish stock (300 ml)
Heavy Cream1 cup + 1/4 cup heavy cream (300 ml)
Saltabout ¼ tsp (2 g)
Espeletteabout ½ tsp (1 g)
Lime Juice1/8 cup lime juice (30 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

White Wine Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Citrus Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Olive Vinaigrette★ STARRED KITCHENOn the jar: OLIVE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Sauce au Vin Blanc.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Sauce au Vin Blanc”). Full citation lives in Provenance.

Companion jar