How to make a White Wine Creamy Sauce Base

This sauce base is so quick and easy to make and you can freeze it for later use. 

When you want to use it for that special meal just thaw it out and you can make a sauce by adding herbs and spices of your choice in no time at all.

You will need for aprox. 200 Ml of sauce base

30 Gm – Butter

100 Ml – Double Cream

100 Ml – Milk

50 Ml – White Wine

½ table spoon – Plain Flour

Melt the butter in a pan then sprinkle in the flour and make a paste.

Add the wine and cook on a medium heat for about 2 minutes.

Now add the cream and milk stir well and simmer on a medium heat for 5 minutes.

It’s as easy as that, allow to cool, then freeze for later use.

Here is an example of how to use your readymade sauce base straight from the freezer.

I took mine out of the freezer and put it on defrost in the microwave for 5 minutes and this is how I made some garlic, fennel and parsley sauce.

Perfect for fish.

You will need

1 teaspoon – Fennel Seeds (crushed)

1 table spoon – Fresh Parsley (finely chopped)

2 cloves – Garlic (crushed)

200 Ml – Sauce Base

15 Gm - Butter

Salt and pepper to season

Melt the butter in a pan and add the fennel garlic and parsley then cook for 2 minutes.

Add the sauce base and simmer for 5 minutes.

That’s your sauce done just like that, if you need to thin your sauce down add a little milk and adjust the seasoning.