Chardonnay Cream Sauce

Chardonnay Cream Sauce

Chardonnay white wine sauce is one of the most favourite white wine sauces for fish and Chardonnay iteself is the most popular white wine in the world.! I prefer using white flesh fish such as Kingklip and it also goes well with yummy prawns. What is important here is use a very, very, very good quality of Chardonnay wine. I can not emphasize enough on this. It will enhance the flavour tremendously! With the King klip fish I recommend making a lovely phyllo pastry basket, fill it with delicious mashed potatoes - or creamed potatoes as others may say- add some asparagus if you are so lucky to have it in season and other green vegetables such as baby marrow and something red (just for the colour) and you would be thrilled with your plated fish dish! With the prawns, I love to use noodles, in particular, egg noodles and lightly fried vegetables medley such as carrots, baby marrows, Brussels sprouts, cherry tomatoes, broccoli and red onion. In both dishes, my chosen spice is again Robertsons fish spice. Buy the fish spice in the large container, once you start using this fish spice it is goodbye to all the other brands!! Normal white onions work just as well as shallots, it still gives flavour. Add the chives while cooking - you will see that it will change in colour - and when you strain it after cooking you will eventually discard it anyway. It gives the flavour. After straining and adding the cream you can later add chopped chives again and add it closer to serving time, just to give that desired look again.
For this recipe I used Lutzville wine diamond collection Chardonnay. It is rich in flavour and complexity, can be enjoyed with dishes such as grilled, seared or roast shellfish like lobster and scallops or roasted chicken with mushrooms and slow roast tomatoes. This Chardonnay Cream sauce works well with this Chilean Sea Bass recipe

Serves: 4 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes

Nutrition: Calories 317 Carbs: 2g Protein: 5g Fat: 290g

2 onions, finely chopped
25 g butter
400 ml Chardonnay white wine, a good quality
400 ml fish stock
½ small bayleaf
3 black peppercorns
400 ml cream
pinch of salt and pepper
small bunch of chives, chopped
Sweat the shallots or onions in the butter until transparent.
Add wine, bay leaf, chives and black peppercorns and reduce by a third.
Add the fish stock and reduce again by a third.
Add the cream and reduce by a third again.
Blend the sauce to crush the shallots or onions.
Strain the sauce and add the salt and pepper.
Add again some chopped chives just before serving and serve the sauce hot .
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