Seafood Wine Sauce

Seafood Wine Sauce


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


45 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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.
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  1. 9 Ratings


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.