The easiest way to elevate any meal is with a damn good sauce! This white wine cream sauce is decadent, garlicky, and super-creamy, with a fresh zing from the white wine.
Requiring only 6 ingredients, one pot, and about 20 minutes to make, this easy creamy sauce with white wine is a go-to when I want to fancify a meal fast without overcomplicating things.
As a busy mom with a preference for bold flavor, having this recipe in my back pocket feels like a superpower!
Just like my 5-ingredient Garlic Parmesan sauce, this velvety sauce is wildly versatile, great on anything from meat to roasted vegetables to pasta. Plus, you can alter it to fit your desired outcome, making it nice and thick as pictured, or a little thinner to toss with pasta.
Cream Sauce with White Wine Ingredients
Here’s everything you need:
- Garlic. Freshly peeled and minced garlic is preferred as it brings more flavor, but you absolutely can use pre-minced if you prefer. If so, use a full tablespoon.
- Butter. Unsalted preferred so you can control the amount of salt in your sauce. If you only have salted on hand, just omit the added salt.
- White wine. Dry white wine is best, like a Pinot Grigio or Sauvignon Blanc. I also tested this with Chardonnay with great results.
- Salt & pepper.
- Cream. Heavy whipping cream or regular cream both work.
White Wine and Cream Sauce Tips and Tricks
How to Make Cream Sauce with White Wine
Start by cooking the garlic in the butter. You want to get it nice and soft. Skipping or rushing this step will result in unwelcomed hard chunks of garlic in your otherwise velvety sauce.
Just melt the butter first over medium heat then sauté the garlic for 3-5 minutes until its fragrant, just before it starts to brown.
Then, add the white wine, salt, and pepper. Simmer and stir occasionally over medium heat until it reduces, and almost all of the liquid has evaporated.
Then, add the cream and continue to simmer and thicken, stirring frequently, until you are happy with the thickness of the sauce.
If you are making this white wine cream sauce for pasta, you’ll want to keep it on the thinner side to toss the pasta with. If you are serving this sauce over meat, fish, or vegetables, you’ll want to get it nice and thick.
How to Serve White Wine Cream Sauce
I love how versatile this sauce is, great on pretty much anything savory!
Pictured, the sauce is being served over simple, roasted asparagus, but it can be used for SO MUCH MORE! Here are some of my favorite recipes to serve this creamy garlicky sauce with:
How to Properly Store and Reheat Creamy Wine Sauce
This cream sauce with white wine and garlic will last up to one week in the refrigerator in an airtight container. I don’t recommend freezing cream-based sauces as you’ll risk them separating.
To reheat the sauce, always go low and slow, whether you’re using the microwave or the stove.
In the microwave, heat on the lowest setting in 30 second intervals, stirring in between each heating. If it seems too thick, you can always add a little extra cream or white wine to thin it out.
If you are reheating it on the stove, stir frequently and continue to assess the consistency, adding extra cream or white wine when needed.
6-Ingredient White Wine Cream Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 tablespoons unsalted butter
- 6 cloves garlic
- ¾ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy or regular cream
Instructions
- Melt the butter in a saucepan or small pot over medium heat. Peel and mince your garlic and add it to the melted butter and sauté for 3-5 minutes until fragrant and soft.6 cloves garlic, 2 tablespoons unsalted butter
- Add the white wine, salt, and pepper and bring to a simmer, still over medium heat. Continue to simmer stirring occasionally until reduced and most of the liquid has evaporated.¾ cup dry white wine, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the cream and continue to simmer. stirring frequently, assessing the consistency. When you are happy with the thickness, remove from heat and serve hot. The longer you simmer, the thicker your sauce will be. For serving over pasta, keep it on the thinner side to easily toss.¾ cup heavy or regular cream
Pro Tips
- For more delicious sauces to kick the flavor of your dish up a notch, check out these sauces and dressings.
