This White Wine Sauce for fish is the epitome of elegance, perfect for dishes like snapper, or really any fish you plan to pan-fry. But it’s not just for fish—this sauce works beautifully with chicken, pork, and crustaceans like shrimp, lobster, or crab.
The sauce itself is creamy and glossy, with a subtle tartness from the white wine and lemon, making it feel as luxurious as something you’d get at a high-end French restaurant. And don’t let its refined vibe fool you—it’s actually surprisingly easy to make!
Ingredients:
- White wine – Go for a dry, crisp white wine like Chardonnay, but avoid overly expensive ones since much of the flavor gets lost in cooking. You can substitute low-sodium chicken broth for a non-alcoholic version.
- Eschalots (shallots) – These are small, sweet onions that add a delicate flavor to the sauce.
- Heavy cream – This thickens the sauce and gives it a rich, smooth texture.
- Cold butter – This is key for giving the sauce a luxurious sheen and thickness.
- Lemon and white wine vinegar – They add a touch of acidity and freshness to balance the richness.
- Sugar – Just a pinch to round out the flavors.
What to Serve it With:
While this sauce is perfect with mild fish like snapper, it’s also great for other seafood, pan-seared chicken, or lean pork chops.
Best Fish for the Sauce:
The sauce pairs well with any firm, white fish suitable for pan-frying, like Barramundi, Cod, Flounder, or even Salmon (though it will be richer with salmon). Other options include Halibut, Tilapia, or Sea Bass. Avoid fish with very strong flavors, as they may overpower the delicate sauce.
This white wine sauce is a versatile, easy way to elevate your dish and make any meal feel like a celebration.