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Creamy White Wine Sauce

A white sauce that's a wonderful complement to fish dishes! This creamy white wine sauce is made on a fish broth with leek and a small piece of ginger. You can fish out the leek and ginger before serving, or blend them in. Serve the sauce with fish cooked any way — baked, fried, or poached.

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Creamy sauce with white wine
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 76 % 22 g
Carbohydrates 10 % 3 g
262 kcal
GI: 100 / 0 / 0
    1. Cut the leek into rings and put it in a saucepan. Cut the ginger into thin strips and add it after the leek.
    1. Lightly sauté the leek and ginger in the olive oil for about 3 minutes, then pour in the white wine and let it reduce for about 5 minutes.
    1. Now pour in the fish broth, keep it on the heat for another 5 minutes, and pour in the cream.
    1. Add a piece of softened butter and adjust the flavor with lemon juice.
    1. Blend the sauce until completely smooth.
  • Serve it with fish — enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • White wine - 78  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted premium butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fish broth - 49  kcal/100g

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