Seafood Wine Sauce

Seafood Wine Sauce

8
JCSMITHGULF 0

"Sauce is to be used on grilled fish or blackened fish."
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Ingredients

45 m servings 443 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To make roux: Melt 1/2 cup butter in a skillet over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. Season with basil and thyme. Remove from heat.
  2. Heat oil in a saucepan over medium heat. Saute shallots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain shallots from wine, and return wine to skillet. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavor. Season with salt and pepper.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after add...

Most helpful critical review

As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sau...

As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sau...

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after add...

This sauce tasted fantastic, however it is not a quick one. It took me almost half an hour and my fish was cooked well before that. Now I know, I can plan better. Excellent flavour though.

I love this recipe. I made a rolled chicken breast stuffed with sundried tamatoes, proscuitto, spinach leaves, and feta cheese. I used this sauce to top it off.

Paslea1987 was the most useful addition to create a luxurious sauce. I added capers instead of Thyme for an extra bit of brine taste. I used a Riesling for extra sweetness in the sauce.

Good basic white wine sauce recipe, added a lot of black pepper salt and a little cayenne pepper and lemon. On the bland side without the additions.

I made this for dinner tonight and thought it turned out yummy! I used a gewurztraminer and the flavor was a little off, but ended up tasting GREAT with salmon. I also didnt have shallots so I ...

delicious and simple.