Sauce: Vin blanc (fish velouté)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “White Wine Velouté Sauce” from www.thespruceeats.com
Serving Size: 32
Ingredients
- 1/2 cup (118.29 mL) heavy cream - 1/2 cup (118.29 mL) dry white wine - 1 quart (946.35 mL) fish velouté - 1 tbsp (14.79 mL) unsalted butter - Kosher salt and white pepper to taste - 1 dash lemon juice
Instructions
1. Warm cream below simmering; cover. Halve wine by simmering separately. 2. Add velouté; boil, then simmer until reduced by 1 cup (236.59 mL), about 5 minutes. 3. Add cream; briefly simmer. Incorporate remaining ingredients; cheesecloth-strain and serve. Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Yield: 1 quart (946.35 mL) Source: Adapted from Danilo Alfaro, The Spruce Eats. https://www.thespruceeats.com/white-wine-sauce-recipe-996220
Estimated Nutritional Information*
Per serving | Servings: 32
Calories: 19 kcal
Carbohydrates: 0.3 g
Protein: 0.1 g
Fat: 1.7 g
Saturated fat: 1.1 g
Trans fat: 0 g
Cholesterol: 5 mg
Fiber: 0 g
Sugar: 0.2 g
Sodium: 1 mg
Potassium: 8 mg
Calcium: 3 mg
Iron: 0.01 mg
Vitamin A: 18 µg RAE
Vitamin C: 0.6 mg
Vitamin D: 0.1 µg
Generated: 2026-11-10T01:18:04+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 3 of 4 ingredients. Missing contributions are unknown, not zero.