White Wine Sauce Without Cream

White wine sauce, as its name implies, is a sauce prepared from white wine along with some additional ingredients. Typically white wine sauce includes ingredients such as milk or cream, butter, broth (chicken or vegetable), onion, and more depending on dietary preferences.

White wine sauces are used to accompany white meats, pasta, and other garnishes such as potatoes. Red wine sauces are used for red meat and even some type of pork.

My favorite way to use white wine sauce is to make chicken stir-fry and top it with a little wine sauce for a gourmet touch.

The Best White Wine For Sauce

A cheap kitchen white wine can be used to prepare this type of sauce. You do not need to buy an expensive bottle of wine for this.

An opened bottle of white wine that has been sitting for too long, and is no longer a great drinking option, can be a perfect candidate for a white wine sauce!

Don’t worry if the wine you use is slightly acidic, as this adds a little extra flavor and personality to the sauce.

Rosé or red wine are not options for white wine sauce (as I’m sure you’ve figured out by the name). Dark wines generally do not mix well with white meats, and serving a red wine sauce over white meat can be a little unpleasant to look at as well.

Is This A Dairy-Free White Wine Sauce?

This white wine sauce recipe is made without cream and is very light and easy to prepare.

We’ve replaced the cream and/or milk with lighter ingredients such as chicken broth and caramelized onions that we blend up to make a cream-like texture (and the flavor is out of this world!).

Pro-tip for caramelizing onions: The best way to carmelize onions is to cook them in a pan on very low heat for about 45 minutes.

The reason for the low heat and long cook time is so that the sugars in the onion are transformed into caramel, which intensifies and softens the flavor of the onions.

We also use butter, but you can use vegetable-based butter or margarine if you want to stay away from dairy products.

For our white wine sauce recipe, we use a delicious base of caramelized onions, with butter, chicken broth, and white wine.

For a thickener, we prefer corn starch (this is a good brand of corn starch) because it has a more subtle flavor than wheat flour.

Can You Freeze White Sauce?

I usually prepare twice the amount of this recipe and keep half of the sauce frozen.

Because our white sauce recipe doesn’t include any dairy besides butter, it freezes really well. Here’s how to freeze white sauce:

1. After you’ve made the white sauce per our instructions on the recipe, let it cool uncovered on the countertop until it reaches room temperature.
2. Transfer the sauce to an airtight, freezer-safe Tupperware container (I use these containers from Amazon for pretty much everything) and cover with a lid.
3. Write the date of freezing on the container. This is an important step because you’ll want to remember how long the sauce has been frozen when you want to thaw it.
4. Freeze for up to 6 months.

To thaw white sauce, just defrost it in the refrigerator overnight, then blend it once more and serve. Fast and easy.

How To Make White Wine Sauce Without Cream

Step 1: Gather your ingredients.

Step 2: Peel the onions and cut them into julienne strips. Place the butter in a saucepan over low heat, when the butter is completely melted, add the onions and stir to make them moisten with the butter.

Step 3: Carmelize the onions (specific instructions in Step 4). Although this may seem long and tedious, it does not require supervision. You can leave the onions to simmer while preparing your other ingredients.

Step 4: Using a kitchen spatula, spread the onions evenly in the bottom of the pot, put the lid on, and cook for 30 minutes over very low heat. When the first half-hour has passed, stir the onions a little, and cover again. Cook for half an hour more.

Step 5: In the same pot, add the crushed garlic and the chicken stock. Cook for about ten minutes, over high heat, so that the flavors are concentrated and more or less half of the broth evaporates. Then, add the sifted corn-starch with a strainer. Stir until the sauce begins to thicken. Add the wine and cook for three more minutes until the alcohol evaporates.

Step 6: Turn off the stove, and let the sauce stand uncovered for about ten minutes. Pour the sauce into the blender container and blend until you feel it’s emulsified enough to your liking. It’s up to you whether you prefer a more creamy or chunky sauce.

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